Yuzu Kosho, Citrus Chili Paste with Yuzu, Lemon and Lime

I bought some lemons and limes to make ponzu. I decided to use the peel as well, so I made this yuzu kosho, or lemon kosho, and lime kosho.
Homemade Ponzu with Lemon and Lime
This is a homemade ponzu that can be made just by mixing. It is easy to make and tastes better than purchaced one. Perfect for the summer.

The literal translation of yuzu kosho is citrus pepper, but there is no black pepper in it. It is a paste made by combining the peel of yuzu, a type of citrus fruit, and chili peppers. It has a refreshing citrus flavor and a spicy chili pepper taste, and goes well with light white fish, chicken, and pork. It is also delicious in pasta.

Yuzu is not available in Finland, so I made this with lemon and lime. Usually it is made with green yuzu and green chilies. The skin of the lime is green, so I combined it with green chili pepper as well as yuzu kosho. I made it with lemon and red pepper, and it turned out delicious too.

Yuzu Kosho, Citrus Chili Paste with Yuzu, Lemon and Lime

The literal translation of yuzu kosho is citrus pepper, but it is spicy and fresh paste. I use lemon and lime insted of yuzu.
Prep Time0 mins
Cook Time20 mins
Rest After Cook3 hrs
Servings100 g zest
  • lemon zest (or yuzu or lime zest, *1) 100 g
  • chili pepper (30 pieces, *2, *3) 100 g
  • salt (*4) 20 g
disposable rubber gloves
food processor
  • Wash the lemon and chili well.
  • Using a knife, peel the lemon.
  • Wearing rubber gloves, remove the stems and seeds from the chili.
  • Combine all ingredients in a food processor.
  • Place in a sterilized jar and store in the refrigerator.
  • After a few days, when the flavors have mellowed, it is ready to eat.
From 500g of lemons and 800g of limes, 100g of zest was obtained. Adjust the ingredients according to the amount of zest.
There were about 60 grams of chili peppers from 100 grams of chili, excluding the stems and seeds.
I think any of the Japanese chili peppers are hot enough to use. In the case of Finland, the left side of the picture, MEDIUM, was not hot at all. TULINEN on the right is moderately hot.
I also tried using 15% of the total salt content of the zest and chili, but it turned out to be a bit too salty. However, because of the low salt content, it is not suitable for long-term storage. I think you can make a lot and freeze it.
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