Ingredients
jalapeno or other large green chillies
8
oranges
10-12
sea salt
This is my take on yuzu kosho, a Japanese seasoning that’s become popular over the last few years. Regular oranges or even mandarin peels will work perfectly well here. Leaving the jar at room temperature for a couple of days allows the kosho to start fermenting, which adds complexity to the flavour. It’s brilliant sprinkled on raw or cooked fish, grilled meat and rice dishes.
Serves
200g
| Time15 mins
jalapeno or other large green chillies
8
oranges
10-12
sea salt
Serves
200g
| Time15 mins
Method
Before you start, a note that the basic formula here is 80:20 chilli to citrus zest, so adjust the weight as you go according to the instructions below.
Remove the stalks and deseed the chillies. Scrub the oranges well under a hot tap to remove any wax.
Finely chop the chillies, then weigh them – I had around 160g, meaning I added around 40g of citrus zest. Check the total weight of your chillies and zest, then add 2% of the total weight in sea salt. Transfer everything to a pestle and mortar and mash to a coarse paste.
Transfer to a sterilised jar leaving a little room at the top, and allow to sit at room temperature for a few days. Stir each day to prevent mould, then transfer to the fridge. The kosho will keep for a couple of months.
Ingredients
jalapeno or other large green chillies
8
oranges
10-12
sea salt
Method
Before you start, a note that the basic formula here is 80:20 chilli to citrus zest, so adjust the weight as you go according to the instructions below.
Remove the stalks and deseed the chillies. Scrub the oranges well under a hot tap to remove any wax.
Finely chop the chillies, then weigh them – I had around 160g, meaning I added around 40g of citrus zest. Check the total weight of your chillies and zest, then add 2% of the total weight in sea salt. Transfer everything to a pestle and mortar and mash to a coarse paste.
Transfer to a sterilised jar leaving a little room at the top, and allow to sit at room temperature for a few days. Stir each day to prevent mould, then transfer to the fridge. The kosho will keep for a couple of months.