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Oranji Kosho #2 photo

Chef: weetabix

  • serves 8
  • cook time 60 minutes

Lemon - Orange Yuzu Kosho.

Ingredients

  • 1 "T" type - blood orange (zest)
  • 1 gram - salt coarse

Remon Kosho #1

  • 50 ml - juices from fruit for processing
  • 6 large - lemon (zest)
  • 1 large - lime (zest)
  • 1 regular - red grapefruit (zest)
  • 3(ish) grams - sea salt
  • 3 - 4 green - thai bird chilie

Directions

Process like Remon Koshi #1

Blood oranges can have thick zest, This is for a regular zester.

Remon Kosho #1

Take the chile and salt in a grinding bowl (suribashi) and process them into a chunky not-quite-paste.

Add the zest and process to a not-quite-paste

Use some (a scant teapoon to start) of the juice from the fruit to loosen it up a bit and improve the sour note, if desired.

Allow to fermet (koji) if desired.

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