Yuzu Kosho

By á-26084

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 hand-to-find yuzu, a Japanese citrus.

Ingredients

• 1 cup finely grated lime zest (from about 16 limes)
• 2 • 2 tablespoons finely grated lemon zest
• 2 • 2 tablespoons finely grated grapefruit zest
• 2 • 2 tablespoons diced garlic
• 1 • 1 teaspoon kosher salt
• 2 • 2 tablespoons fresh grapefruit juice (preferably white)
• 2 • 2 tablespoons bottled yuzu juice
• 1 • 1 green Thai chile, seeded, minced
• 2 • 2 teaspoons fresh lime juice
• • Pinch of sugar

Preparation

Step 1

• 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.