Yuzu Kosho

Ingredients for Yuzu Kosho

• 240ml finely grated lime zest (from about 16 limes)

• 2 tablespoons finely grated lemon zest

• 2 tablespoons finely grated grapefruit zest (preferably white)

• 1 teaspoon kosher salt

• 2 tablespoons fresh grapefruit juice (preferably white)

• 2 tablespoons bottled yuzu juice

• 1 green Thai chilli, seeded, minced

• 2 teaspoons fresh lime juice

• Pinch of sugar

• Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

How to make Yuzu Kosho

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.