Ingredients:

  • 100g fresh yuzu zest
  • 1 tbsp fresh yuzu juice
  • 100g green chili peppers (Thai Bird’s Eye or Serranos)
  • 20g sea salt

Instructions:

  1. Thoroughly sanitize all jars and tools to ensure a healthy fermentation environment.
  2. Using a microplane, zest the yuzu carefully, avoiding the bitter white pith.
  3. Wearing latex gloves, remove stems from the green chilies. Slice open and remove seeds if a milder paste is desired, then finely mince the chili flesh.
  4. Weigh the combined zest and minced chilies; ensure the salt weight is 10% of this total weight for safety and preservation.
  5. Place the zest, minced chilies, and sea salt into a mortar and pestle or a small food processor. Grind or pulse until a cohesive, slightly coarse paste forms.
  6. Stir in the yuzu juice to provide necessary acidity and moisture.
  7. Transfer the mixture into a sterilized glass jar, pressing down firmly to remove any air pockets.
  8. Store the jar in the refrigerator for 7 to 10 days to allow the salt to mellow and the flavors to develop before using.