Citrus Kosho (Japanese Citrus Chili Paste)
This Japanese citrus chili paste aka citrus kosho is a spicy, salty, and aromatic condiment that's an absolute flavor bomb.
Ingredients
- 1 tablespoon citrus zest
- 3-5 chillies
- ½ teaspoon salt
Instructions
- Start by chopping the head off the chilies and gently pressing down on them, scraping the seeds out.
- Zest the citrus fruits carefully. Make sure you don’t end up getting some of the juice in as well.
- Add them all to a mortar and pestle along with some salt.
- Gently crush them until you get a slightly chunky paste.
Notes
While zesting, make sure you don’t end up adding the white pith, and use only the top layer.
If you don’t have a mortar and pestle or just don’t want to use it for this recipe, you can pop everything in a food processor or blender and give it a quick blitz until it forms a paste.
Make sure you de-seed the chilies before you use them for the recipe- this will help cut down the heat a little bit.
Remember to choose ripe citrus fruits, ideally in their growing season. This will lend the Kosho the perfect flavor profile you’re looking for.
Nutrition
Calories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 294mgPotassium: 112mgFiber: 1gSugar: 2gVitamin A: 328IUVitamin C: 51mgCalcium: 7mgIron: 0.4mg
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