Homemade Yuzu Kosho Pepper

Name: Homemade Yuzu Kosho Pepper
Cuisine: American
Ingredients: 8 to 10 Green yuzu citrus; 250 grams Hot green chili peppers (fresh); 100 grams Salt

cookpad.japan @cookpad_jp

My family loves yuzu pepper! I wanted to make my own that's really hot because store-bought yuzu pepper isn't spicy enough.

Try to grate the skin, and leave the white pith on.
I tend to include seeds of the hot chili pepper, but if you don't like spicy food try to remove them. Make sure to use gloves and goggles, or you won't be able to wash your face or put on contact lenses that whole day. For about 5 jam bottles (200 ml each). Recipe by Karin mama cchi

My family loves yuzu pepper! I wanted to make my own that's really hot because store-bought yuzu pepper isn't spicy enough.

cookpad.japan @cookpad_jp

My family loves yuzu pepper! I wanted to make my own that's really hot because store-bought yuzu pepper isn't spicy enough.

Saved

Ingredients

8to 10 Green yuzu citrus
250 gramsHot green chili peppers (fresh)
100 gramsSalt

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Steps

1

Rinse the yuzu and pat dry. Remove any damaged parts with a knife.
2

Grate the green rind. Try to leave the white pith on the fruit, because it's bitter.
3

Like this!
4

Rinse the green chili peppers throughly and pat dry. Remove stem and blend in a food processor or blender. Add in the seeds for extra spice.
5

Thoroughly mix all the ingredients together.
6

Chill in the fridge for a week to 10 days to improve the taste, and it's done! The seeds will absorb the green color. If you freeze them, they'll last for a year.
7

Bottle them up to give away. Sterilize the container in boiling water.
8

Pack them into small bottles. They really make nice gifts!