Name: Yuzu Kosho
Ingredients: 1 cup finely grated lime zest (from about 16 limes); 2 tablespoons finely grated lemon zest; 2 tablespoons finely grated grapefruit zest (preferably white); 1 teaspoon kosher salt; 2 tablespoons fresh grapefruit juice (preferably white); 2 tablespoons bottled yuzu juice; 1 green Thai chile, seeded, minced; 2 teaspoons fresh lime juice; Pinch of sugar; Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

We'll happily make room on our condiment shelf for _yuzu kosho,_ a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find _yuzu,_ a Japanese citrus.

Yuzu Kosho

lime zest (from about 16 limes)

lemon zest

grapefruit zest (preferably white)

salt

grapefruit juice (preferably white)

yuzu juice

green Thai chile, seeded, minced

lime juice

sugar

Ingredient info: Look

We'll happily make room on our condiment shelf for yuzu kosho, a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find yuzu, a Japanese citrus.

Epicurious

Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.

Yuzu Kosho

Servings: 1.5

Cost: $9.49 /serving

Author : The Bon Appétit Test Kitchen

Ingredients

Instructions

Top similar recipes