2014.02.06
Ingredients: 柚子皮・唐辛子 (red and green, very small ones), ratio around 10:1, not sure, need to taste to see -.-

Wash well before head, wipe water off with paper towel. Zest the yuzu skin only (save lots of time when blending), we had 50-60 this time. White part will make it bitter, don’t want that. Cut chillies to small pieces, blend well with yuzu zest.

* It ends up bitter somehow, not sure whether it was because we zest it first.