Meyer Lemon Finger Lime Kosho
Kosho is a Japanese condiment. The most famous type of kosho is yuzu kosho - a chili paste consisting of a fermented mixture of yuzu zest, yuzu juice, salt, and chilies. I decided to create a Meyer lemon and finger lime version of this condiment.
My Meyer Lemon Finger Lime Kosho consists of finger lime caviar pearls bathing in a mixture of citrus juice, citrus zest, salt, and chilies. This Meyer Lemon Finger Lime Kosho is wonderfully tart, citrusy, spicy, and complexly flavoured. Not only is the flavour profile beautifully complex due to the fermented mixture of Meyer lemon and finger lime zest, chilies, Meyer lemon juice, and finger lime juice, it is further enhanced when one bites into the caviar lime beads and a flavour explosion ensues in one’s mouth.
It is a versatile condiment that can be used to provide citrusy and flavoursome tartness and zing, as well as heat and spice, to any dish that would be enlivened by it. For example, it can be used as an accompaniment in dishes such as grilled fish and meat, seafood dishes, grain dishes, roasts, vegetable dishes, curries, stews, and soups. It can also be a wonderful ingredient in salsas, sauces, marinades, dressings, and chutneys. Basically, a simple teaspoonful of this kosho can make a dish shine with outstanding zip, depth, and flavour.
In addition, it can be used as a base component for other kosho variants or combinations. Furthermore, it is an amazing ingredient in baked goods. (See upcoming posts.)
Fresh Meyer lemon and finger lime zest
Freshly prepared Meyer lemon finger lime kosho
Meyer Lemon Finger Lime Kosho
Makes about 300 mL
Ingredients
zest and juice of 3 medium Meyer lemons
zest, pulp and juice of 7 finger limes
2 teaspoons coarse sea salt
5 small green chilies, deseeded if desired, finely chopped (I did not deseed mine)
Method
Using a Microplane or zester, zest the Meyer lemons and finger limes into a medium bowl.
Juice the Meyer lemons. Add the Meyer lemon juice to the zest.
Slice each finger lime crosswise in half. While holding a finger lime half over a small bowl, gently scrape out the pulp with the tip of a paring knife. In the process, some of the finger lime juice might be released. Collect both the juice and finger lime caviar beads in the bowl. Remove the seeds. Repeat with the rest of the finger limes.
Add this finger lime juice and pulp mixture to the zest and Meyer lemon juice mixture. Add salt and chopped chilies. Mix gently.
Transfer the mixture into sterilised glass jars. Cover with airtight lids. Refrigerate and leave to ferment undisturbed for 3 - 4 days.
The kosho is now ready.
Keep refrigerated. The kosho will keep well for weeks in the refrigerator. For longer storage, freeze the kosho.
Interested in a kosho with more heat? See next recipe for Mazavaroo — Meyer Lemon Finger Lime Kosho Combo.
