A Kosho is a salty, spicy fermented chilli paste originating from Japan. This one is made with grapefruit peel & juice grown in Kangaroo Valley by permaculture guru Peter Brandis. The very hot chillies are also sourced from Food by Fiat!
It’s salty and very spicy so only needs a touch added to your meal for a zingy, spicy kick!
Is amazing with any seafood! Add a small amount to mayonnaise or hummus as a spread for your favourite sandwich. Add a tiny dash to a soup or ramen for a spicy kick. Serve a little with grilled steak or fish or even add to a dressing for a fish carpaccio. Serve simply with with sautéed greens.
Ingredients: Grapefruit, hot chillies, garlic, salt. - Angie