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Yuzu kosho (Japanese ‘salsa’)

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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.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Marinated charred vegetables with butter beans

Brinjal-and-tomato tart with rocket

Farinata with slow-roasted vegetables and Italian cheeses

Chocolate avo oat bowl

Ceviche-style summer squash

Green salad with roast walnuts and avocado oil dressing

White bean confit

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Marinated marrow salad

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

Ingredients

Method