Homemade Yuzu Kosho Pepper

• 8 to 10 Green yuzu citrus
• 250 grams Hot green chili peppers (fresh)
• 100 grams Salt

1. Rinse the yuzu and pat dry.
2. Remove any damaged parts with a knife.
3. Grate the green rind.
4. Try to leave the white pith on the fruit, because it's bitter.
5. Like this!
6. Rinse the green chili peppers throughly and pat dry.
7. Remove stem and blend in a food processor or blender.
8. Add in the seeds for extra spice.
9. Thoroughly mix all the ingredients together.
10. Chill in the fridge for a week to 10 days to improve the taste, and it's done!
11. The seeds will absorb the green color.
12. If you freeze them, they'll last for a year.
13. Bottle them up to give away.
14. Sterilize the container in boiling water.
15. Pack them into small bottles.
16. They really make nice gifts!

green yuzu, green chili peppers, salt

Taken from cookpad.com/us/recipes/171533-homemade-yuzu-kosho-pepper (may not work)