Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, homemade yuzu kosho (citrus chili paste). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yuzu kosho is an incredible condiment that you don't know you are missing until you taste it. Yuzu is a Japanese citrus that often is available at U. The citrus zest in yuzu kosho makes food taste brighter while the chili peppers add an exciting kick. Great recipe for Homemade Yuzu Kosho (Citrus Chili Paste).

Homemade Yuzu Kosho (Citrus Chili Paste) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Homemade Yuzu Kosho (Citrus Chili Paste) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must 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 small green chilis (Japanese or Thai work well)
2. Make ready small yuzu or other fragrant citrus like Meyer lemons
3. Take sea salt

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 like daikon radish. This citrus chili paste is a fresh take on the traditional Japanese yuzu kosho, substituting limes and lemons and orange and grapefruit for the tough to find yuzu.

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!

It's amazing with grilled chicken and fish, and steam veggies like daikon radish. This citrus chili paste is a fresh take on the traditional Japanese yuzu kosho, substituting limes and lemons and orange and grapefruit for the tough to find yuzu. It's fragrant and salty and hot. You'll want a microplane and a mortar and pestle for this recipe. The literal translation of yuzu kosho is citrus pepper, but there is no black pepper in it.

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