| Prep: 20 mins | Cook: 0 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 20 | 0g | 0g | 5g |
| sugars | fibre | protein | salt |
| 3g | 1g | 1g | 3.97g |
If the vibrant flavors of Miami and ancestral touch of the Caribbean and Spain could be bottled up, they’d impressively take the form of a recipe close to my heart – the Yuzu Kosho. I am Eva, your culinary confidante. Born under the warm sun of Miami, nurtured by Cuban and Spanish flavors, my delight lies in curating vibrant and wholesome meals that capture my heritage.
Unleashing the Yuzu Kosho
In a world trove of recipes, Yuzu Kosho is a standout for me. It fuses zest from the Yuzu, a fruit indigenous to east Asia, fiery nuances of green chili peppers, and the well-rounded savour of salt. The Yuzu rind elevates the overall sensory experience, making the paste delicately tangy, aromatic, and absolutely addictive. Imagine the burst of citrus notes, underlined by a minimal yet intense spice, that tingles your palate pleasantly. Irresistible, isn’t it?
All about Versatility
Yuzu Kosho impresses me with its versatility. From being a zingy addition to your seafood recipes to sprucing up your cocktails, this paste does it all. Ever tried it with your steamy ramen or tangy ceviche? It’s a game-changer. In Spain, it’s quite similar to the flavorful Alioli; mild yet bold. If you’re looking to take your Tapas game a notch up, a dollop of this paste is the secret ingredient you’ve been looking for.
Culinary journeys and Health Benefits
To me, culinary experiments reveal more than just combinations of ingredients – they narrate stories, share cultures, and instill memories. Yuzu Kosho is one such culinary delight that always brings me back to the tropical breeziness of my roots and the exquisite flavors of Spain infused into my food.
And it’s not just about taste. Rejoice, health enthusiasts, as Yuzu Kosho carries many health benefits. Yuzu is recognized for its antibacterial properties and is a rich source of Vitamin C. The green chili peppers, packed with capsaicin, work wonders for boosting metabolism and aiding digestion.
I feel the most genuine love stories extend beyond reason, and my adoration for the Yuzu Kosho is no different. It’s an adventure of flavors and traditions that I savor with every bite.
What You’ll Need
- 6 tablespoons Yuzu rind, finely grated
- 2 tablespoons green chili peppers, finely chopped
- 1 tablespoon salt
Method
Step One
Start by placing your finely grated Yuzu rind into a small bowl, ensuring you have about six tablespoons worth for full flavor.
Step Two
Next, measure out two tablespoons of green chili peppers. Ensure that they are finely chopped and add them to the same bowl as your Yuzu rind.
Step Three
Add one tablespoon of salt to your bowl, mixing thoroughly with your Yuzu rind and chili peppers until each ingredient is evenly distributed.
Step Four
Cover the bowl, and allow the mixture to sit at room temperature for 24 hours. This will allow the flavors to meld together.
Step Five
After 24 hours, transfer the mixture to a sealable jar, and store it in the refrigerator. Wait for a minimum of one week before using to allow the flavors to deepen further.
Step Six
Your Yuzu Kosho (Yuzu Chili Paste) is now ready to be used! Add it to your recipes or use it as condiment for an added kick and depth. Remember to always stir before using and enjoy your homemade Yuzu Kosho.
