Citrus kosho
Kosho | Japanese
This Japanese citrus-chili paste is your new secret weapon for adding a burst of bold, tangy heat to anything from grilled meats to sushi.
Ingredients
- green chilli, finely diced
- citrus zest
- salt
Directions
- Kosho is super simple to make! It’s 80/20 (in weight) chilli to citrus zest + 2% salt to total weight, mix the chilli with the zest and salt well, then chop it nice and fine.
- Leave in an airtight container in the fridge for 1 week before using it.