Homemade Green Yuzu Kosho Citrus Chili Paste

What you need

• 5 green yuzu, or yellow yuzu; zest only, about 25 g, plus a squeeze of juice
• 25 g (1 oz) hot green chilies, such as serrano or Japanese aotogarashi
• 12 g (2 tsp) salt, fine sea salt; up to 25 g for a saltier, longer-keeping paste

Method

Restated from the original video

1. 1

   Wear disposable gloves for the chilies, and keep your hands away from your eyes.

2. 2

   Wash and dry the yuzu. Grate off only the coloured zest, leaving the bitter white pith behind. Weigh it.

3. 3

   Stem the chilies and remove the seeds if you want a milder paste. Chop them as finely as possible; aim for about the same weight as the zest, or less for a more citrusy paste.

4. 4

   Weigh out the salt: about half the weight of the zest for a lightly salted paste, or up to the same weight for one that keeps longer.

5. 5

   Grind the zest, chilies and salt together in a mortar, a small food processor or a spice grinder to a fine, moist paste. Add a few drops of juice from one of the yuzu if it is too dry to come together.

6. 6

   Pack into a small clean jar or a freezer bag, pressing out the air, and seal.

7. 7

   Refrigerate for about 7 days so the flavours mellow and the paste turns smooth and fragrant.

8. 8

   Keep it in the fridge, or freeze in small portions for up to 6 months. Use a dab with hot pot, grilled meat or sashimi.

Imported from tabechoku.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.