yuzu kosho (citrus chili paste)

(yields 1/3 cup)


Light years better than ketchup
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.S. markets around the holidays.  The citrus zest in yuzu kosho makes food taste brighter while the chili peppers add an exciting kick.

6 Thai chili peppers*
12 yuzu*     
2 tsp kosher salt

Serrano or jalapeño peppers can take the place of Thai chilis, but please note that the substitutions are a bit hotter in flavor.

A combination of Meyer lemon, orange and grapefruit zest can stand in for yuzu.

Thoroughly wash and dry peppers and yuzu.  Wearing rubber gloves, cut off the pepper stems, split the peppers open and scrape the seeds out.  Discard the seeds.  Chop up the peppers.

Using a Microplane zester, remove the zest from the yuzu. **

Combine peppers, yuzu zest and salt in a food processor or mortar.  Process or grind to a rough paste.  It’s ready for use. 

Any unused portion can be stored in the refrigerator for up to two weeks or in the freezer for several months.

There are many different ways to use yuzu kosho.  Try one of these then discover your own:
Roasted squash - Combine 1 tsp of the paste with a tablespoon of coconut oil to toss cut squash in before roasting.  
Sautéed shrimp - Combine 2 Tbsp of paste with 2 minced garlic cloves, 2 tsp minced fresh ginger and 1/4 cup olive oil.  Toss with 1 pound of peeled shrimp and sauté on a cast iron skillet.
Flank Steak - Rub 1 Tbsp yuzu kosho over a piece of flank steak before grilling it.

** Making this recipe at the same time as yuzu miso dressing allows you to maximize the yuzu juice for one recipe and the zest for the other.


view related blog post:  here's lookin' at yuzu