By jason toner condiments
April 20, 2017
10 g yuzu zest
40 g green chili pepper
4 g sea salt
1Thoroughly clean the yuzu(you'll need about 4 and you can use the juice for another project)
2Clean and remove seeds from the peppers with gloves on, then slice them up.
3Grind peppers and zest together until desired consistency is almost reached then add salt and grind a touch more.
4You just made yuzu koshyo!
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