Esta pasta japonesa de cítricos y chile es tu nueva arma secreta para agregar un toque de picante intenso y ácido a cualquier cosa, desde carnes a la parrilla hasta sushi.
Rated 5.0 stars by 1 users, click here to rate this recipe.
Category
Kosho
Servings
10
Prep time
30 minutes
Cook time
0 minutes
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.
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.
