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Meyer Mandarin Kosho, a twist on classic Japanese citrus pepper paste

Meyer Mandarin Kosho


*Recipe Notes: Yuzu kosho is traditionally left to age for a week before being eaten.  We used some of ours fresh, which is still delicious, but if you have the time, make it a week ahead, because the flavors will be even more spectacular.  The proportions can be tweaked according to your tastes.  If you want less heat, use 1/2 of a jalapeno.

Makes about 2 tablespoons

6 Meyer lemons
3 mandarin oranges
1 jalapeno
1 teaspoon fine grain sea salt

1. Finely grate the zest of the Meyer lemons and mandarin oranges with a microplane.

2. Carefully remove the seeds from the jalapenos, then finely chop them.

3. Mix the zest, finely chopped jalapeno, and salt together in a small bowl, stirring everything into a rough mixture. The mixture can be stored, as is, in a glass jar in the refrigerator, or can be ground into a smoother paste using a suribachi (Japanese mortar and pestle) or small food processor, before transferring to a glass jar.  Let the Meyer mandarin kosho age for 1 week in the refrigerator before using.  The paste will keep in the refrigerator for at least a month.