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Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

By Abigail Donnelly

Serves Makes 1⁄4 cup

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 limes, zested
1⁄4 cup grapefruit juice
3 spring onions
2 green chillies, finely chopped
1⁄2 t salt

Method

Mix all the ingredients. Serve with veggies, fried chicken and yakitori (grilled meat skewers).

Cook's note:This Japanese ‘salsa’ is usually made with the zest of yuzu fruit but limes also work well. It’s a beautiful seasoning for fish, meat, noodles, soups and veg dishes.

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Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Fridge-contents eggy fried rice

Lemon ice-cream slice cake

Towering nacho salad

Lemongrass chicken with smashed cucumber salad

Sopa azteca (Mexican tortilla soup)

Crispy noodle salad

Warm sweet potato salad

Granadilla cake

Best bloody Mary

Sticky grilled plum sauce

Mielie, basil, mint, lime and feta salad

Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

Ingredients

Method