Normally it’s made with yuzus, but here I make it with Amalfi lemons.
Cut some green chilli’s in half and remove the seeds, just tap them on your board to easily remove them. Now cut them fine and weigh the total weight. I had 110 grams.
Then add the lemon zest. I use a 60/40 ratio. So 110 grams of chilli’s with 73 grams of lemon zest.
Also add 2% of salt, so that’s 3.66 grams. Now transfer it on your cutting board and chop it till your happy with the texture.
If it feels dry also add a drizzle of lemon juice. Chop it once more and if needed add some more juice.
Then transfer it into a preserving jar and press it well to ensure that there’s no trapped air. Close it up and let it sit at room temperature for 24 hours.
After that let it ferment in your fridge for 2 weeks. Once it’s done you can keep it in your fridge for a couple of months.Â
