Stokbrood with vanilla-honey baked Camembert" width="400" height="400"/>

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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.

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Stokbrood with vanilla-honey baked Camembert

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Baked tomato pasta

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Banana fritters with apple spice

Roast cauliflower with peri peri

Marinated marrow salad

Mielie, basil, mint, lime and feta salad

Matcha panna cotta

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

Ingredients

Method