10 Serves
59 Mins
Wash the yuzu fruit thoroughly and carefully remove the zest using a grater, ensuring you avoid the bitter white pith.
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BritishVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
1491 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Remove the stems and seeds from the green chili peppers and finely mince them using a chef's knife.
Combine the yuzu zest, minced green chili peppers, and sea salt in a mortar and pestle, grinding until a coarse, uniform paste forms.
Heat a small amount of extra virgin olive oil in a frying pan over low heat and briefly sauté the paste to mellow the raw chili flavor, then remove from heat.
17
g56
g53
g
Nigerian
Japanese