Garlicy, condiment with bright chili spice and a hint of citrus.

Citrus Chili Garlic Paste

Makes about 16oz

This chili paste is inspired by yuzu kosho and is really more of a method rather than a recipe as each time I make it, things change a little. The general ratio is based on how much garlic I plan on using. For every 1 part garlic: 2.5 parts chili: 1/3 part citrus zest and 10% salt. You can switch up the types of chili or the citrus (we particularly like the combination of cheongyang chilis and kkwali gochu or shishito peppers) but the salt ratio always stays the same. For best results, use a scale because it will be the only way to calculate the amount of salt needed. Though written out it may seem complicated, the truth is this is super simple with the most difficult and important part being the time needed for fermentation which is the secret unlisted ingredient.

Ingredients

225g (approx. 22; 8-12 cm) cheongyang chilis, stems removed and roughly chopped

90g (approx. 22 med-large) garlic cloves, whole, ends trimmed

30g (approx.. 2) lemons, zest removed with a vegetable peeler

Kosher salt as needed

Method

1.      Sterilize a pint sized container.

2.      Place the chilis in a food processor and pulse until they are finely chopped.

The chilis should not be a puree.

3.      Turn on your scale and place on a medium mixing bowl.

• Tare out the weight of the bowl and add the chopped chilis.

• Write down the weight of the chilis.

4.      Add the lemon zest and garlic to the food processor and pulse until they are finely chopped.

The garlic and lemon should be about the size of the chili and not a puree.

5.      Place the mixing bowl on the scale again and tare out the weight.

• Add the lemon zest and garlic.

• Write down the weight.

6.      Add the weights of the chopped vegetables.

• Multiply by 0.10.

• The number is the weight of salt.

If the number is a decimal, you can chose to round the number up or down to the nearest whole number.

7.      Add the salt to the chili mixture and combine well.

• Spoon into the prepared jar being sure to press down on the mixture as you add more to prevent air pockets.

• When all the mixture has been added to the jar, wipe the top clean and place a piece of plastic wrap on top so that it is contact with the mixture.

The plastic wrap should be large enough so that there is a little over hang above the lip of the jar.

• Loosely place the jars’ lid on top.

• Label with the date to keep track of how long the paste will ferment.

• Ferment at room temperature for 7 – 10 days depending on the temperature of your home and how fermented you’d like your paste to taste.

I suggest tasting the paste after 7 days to gauge the fermentation.

8.      Refrigerate completely once fermentation is finished.

9.      Use in your favorite dishes.