Kosho is a fermented Japanese condiment traditionally prepared with yuzu. This version uses sweet-tart cranberries and gets some heat from jalapeños and their seeds. The resulting puree is sour, spicy, and salty, the perfect pair forjuicy turkeyat the holiday table.
Made a very much enjoyed. I was a little afraid it'd be too spicy and it smelled like it might be too spicy, but it was perfect. At with turkey on Thanksgiving and on turkey sandwiches after. It didn't last long!
Is this safe to eat? Seems a little light on the sugar and salt.
Looks so interesting. Question: can you give weight of peppers? Can't quite figure out how many unsliced peppers yields 2 cups...Thanks
