Homemade Yuzu Kosho (Citrus Chili Paste)

• 4 small green chilis (Japanese or Thai work well)
• 10 small yuzu or other fragrant citrus like Meyer lemons
• 2 tbsp sea salt

1. Wash the yuzu skin well and zest with a microplane or zester.
2. You can also use a knife to carefully slice off the peel, then cut into small pieces.
3. Try not to get any of the white part underneath the skin as it's a bit bitter.
4. Chop up the green chilis and add all ingredients to a mortar & pestle (Japanese suribachi if you have it) or a small food processor.
5. Using a mortar & pestle will bring out the fragrance and flavor of the citrus a bit better.
6. Grind or process until you have a yellow-ish green paste.
7. Scrap into a glass jar (don't use plastic or metal because the yuzu kosho could pick up unwanted flavors).
8. Cover with a bit of plastic wrap and put on the lid.
9. Store in the fridge for several months.
10. It's quite salty and spicy so you only need to use a little at a time!

green chilis, yuzu, salt

Taken from cookpad.com/us/recipes/172813-homemade-yuzu-kosho-citrus-chili-paste (may not work)