Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, homemade yuzu kosho (citrus chili paste). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Homemade Yuzu Kosho (Citrus Chili Paste). Yuzu kosho is a spicy (and salty) Japanese condiment made with zest from yuzu citrus and hot green chilis. Usually green yuzu is used but in this case I used the yellow kind. It's amazing with grilled chicken and fish, and steam veggies.

Homemade Yuzu Kosho (Citrus Chili Paste) is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Homemade Yuzu Kosho (Citrus Chili Paste) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook homemade yuzu kosho (citrus chili paste) using 3 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Homemade Yuzu Kosho (Citrus Chili Paste):

1. Make ready 4 small green chilis (Japanese or Thai work well)
2. Take 10 small yuzu or other fragrant citrus like Meyer lemons
3. Make ready 2 tbsp sea salt

It's fragrant and salty and hot. You'll want a microplane and a mortar and pestle for this recipe. While yuzu kosho in paste form is concentrated and delicious, I like to add some citrus juice so you can use it as a sauce. Yuzu isn't the easiest citrus to find, but you can get it in fall at Japanese supermarkets.

Steps to make Homemade Yuzu Kosho (Citrus Chili Paste):

1. Wash the yuzu skin well and zest with a microplane or zester. You can also use a knife to carefully slice off the peel, then cut into small pieces. Try not to get any of the white part underneath the skin as it's a bit bitter.
2. Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
3. Grind or process until you have a yellow-ish green paste.
4. Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
5. Cover with a bit of plastic wrap and put on the lid. Store in the fridge for several months. It's quite salty and spicy so you only need to use a little at a time!
6. Ready to serve and ENJOY!

While yuzu kosho in paste form is concentrated and delicious, I like to add some citrus juice so you can use it as a sauce. Yuzu isn't the easiest citrus to find, but you can get it in fall at Japanese supermarkets. If you can't find yuzu, this is also delicious made with other citrus zests such as Meyer lemon, lime, or even orange. The literal translation of yuzu kosho is citrus pepper, but there is no black pepper in it. It is a paste made by combining the peel of yuzu, a type of citrus fruit, and chili peppers.

So that is going to wrap it up for this exceptional food homemade yuzu kosho (citrus chili paste) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!