Yuzu Kosho (Japanese Hot Sauce)

1
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"This is a Japanese condiment from the island of Kyushu. The hot citrus flavor is strongest right after you make it and mellows out the longer it sits. You can use it to add a spicy and zesty punch to noodle soups, rice dishes, vegetables, chicken and fish. It also works for spicy breakfasts or Mexican food. It makes about 1 cup."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (549 g)
  • Calories 159.5
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 1193.5 mg
  • Total Carbohydrate - 52.4 g
  • Dietary Fiber - 15.3 g
  • Sugars - 12.6 g
  • Protein - 5.4 g
  • Calcium - 150.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 254.9 mg
  • Thiamin - 0.2 mg

Step 1

Zest the Meyer lemons and the limes to create 1/2 cup of zest. Juice 1-2 Meyer lemons until you get 1/3 cup of juice. Save the remaining Meyer lemons and limes for another use.

Step 2

Combine the zest, juice, chiles and salt in a food processor on the lowest setting. Process until you have a rough yellowish-green paste with a texture similar to pesto. You can also use a mortar and pestle.

Step 3

Store in a container with a tight-sealing lid for 2 to 3 days in the refrigerator for the flavors to develop.

Tips & Variations


No special items needed.

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