Yuzu Kosho Recipe
Easy homemade Yuzu Kosho will add so much flavor to your dishes like Ramen, salad, fish, and meat.
Servings 2 tablespoons
- 6 yuzu (You can use lemon as a sub if you cannot find yuzu)
- 3 green Thai chili peppers Thai bird’s eye chilis
- 1 teaspoon salt
Wash the chili peppers. Cut in half and remove the seeds and white membrane.
Mince the chili peppers as fine as you can.
Zest the yuzu.
Add yuzu zest and minced chili to a mortar. Pound until it turns into a smooth paste.
Juice the yuzu, and add 3-4 teaspoons of the yuzu juice to the chili pepper and zest mixture. Mix until combined.
Add salt and mix well. Taste and add more if necessary.
- You can keep the seeds of the chili if you’d like to add more heat to your paste.
- Store the paste in an airtight container in the refrigerator. It can last up to a month.
Calories: 62kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Sodium: 1166mg | Fiber: 6g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 69mg | Calcium: 60mg | Iron: 1mg