Yuzu Kosho
A vibrant Japanese-inspired citrus and chile paste made with a blend of lime, lemon, grapefruit, and yuzu juice. This aromatic condiment combines zesty citrus with spicy Thai chile for a complex and flavorful addition to dishes.
2 servings
15 min
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Ingredients
- •1 cup finely grated lime zest
- •2 tablespoons finely grated lemon zest
- •2 tablespoons finely grated grapefruit zest
- •1 teaspoon kosher salt
- •2 tablespoons fresh grapefruit juice
- •2 tablespoons bottled yuzu juice
- •1 whole green Thai chile
- •2 teaspoons fresh lime juice
- •⅛ teaspoon sugar
- •recipe note
Cooking Instructions
- 1.
Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.
15 min
