Citrus Kosho

INGREDIENTS

• 0.7 oz citrus zest, from any whole, clean citrus fruits
• 2.8 oz green chiles, fresh, hot, stemmed, seeded, finely chopped
• 0.35 oz salt, sea or kosher

 

INSTRUCTIONS

1. Combine the zest, chilies, and salt in the bowl of a small food processor.
2. Blend until a smooth, almost uniform texture forms.  Alternatively, grind the mixture to a paste using a mortar and pestle or a suribachi.
3. Spoon the mixture into a glass jar.
4. Seal the lid.
5. Ferment in the refrigerator for 5 to 10 days.

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Notes:  The kosho will keep in the refrigerator for up to six weeks once it’s fermented.  Yuzu is the citrus of choice for kosho but it is very expensive and difficult to find in the US mainland.