In reply to Marc Matsumoto.

So sorry to make you revisit painful memories! I was really thinking about a non-yuzu version of this condiment, since most people have trouble finding them, including me. I have a ton of citrus right now, and I'm struggling to keep up with processing it all.
I was online researching yuzu a few months ago and came across a Japanese bath at a citrus farm. They had ripe yuzu floating in the bath. It looked so magical! I have so many Meyers right now that I decided to try taking a bath with some of them. It was wonderful, but probably not as amazing as the one I saw.
I'm going to try dehydrating and pulverizing some Meyer Lemon zest. I'm not sure how long it will keep. I might try making some lime salt, too. I also like to make my own version of Tajin, which is so much tastier than the commercial version. I love using the candied peels for garnishes, so I'm going to make some of that. I've been dehydrating mandarin peels for tea and cooking. I will try making some Kosho with a combination of citrus (maybe not with super-spicy chilis😉), and I will make another batch of Meyer and Jalapeno hot sauce. I always make marmalade, too. It's been quite popular with the neighbors! At least it's a great time of year to be standing at the stove all day!

Thanks for the idea Kathy! We're past green yuzu season here but will definitely add this to the list for late summer/early fall. It's funny in retrospect, but I have some bad memories associated with this one. I minced the chilies by hand without wearing gloves, and my hands turned bright red and I felt like I was holding them in boiling water for over a day. I was holding an ice pack all night. I've been careful around chili peppers since then. Your Meyer Lemon hot sauce sounds fantastic! Love the idea of using citrus juice instead of vinegar and I bet the fragrance from the Meyers is amazing.

Hi Marc! I was thinking that zesting citrus might make a good technique video. You could explain the science behind extracting the flavor and show some different ways to zest. Ways to preserve citrus zest would be great to cover, too. I recently infused some alcohol with Meyer Lemon zest, and it's wonderful!

I came across this recipe in a Google search. What if you revisited it as part of the video? I'm always finding ways to use citrus zest in sweet dishes, so finding this has piqued my interest.

I recently made a Meyer Lemon and Jalapeno hot sauce following your Preserved Lemons method. It is FANTASTIC! I'm going to have to make another batch. This sounds very similar. You turned me into a Chili Head!🥵😁 (I have always been a Lemon Head!🍋😉)

Hi Eileen, I'm sorry but this recipe was made before I started using weight measures for this site. The yuzu I used was about the size of a golf-ball.