Rinse the limes and green chili peppers, then pat dry.
Slice the chili peppers lengthwise and remove the seeds. Blend in a food processor into a paste.
If there's too much liquid, squeeze and pat dry with paper towels.
Grate the lime skin and add to the chili pepper. Mix in half of the lime juice and the salt.
Store in a sterilized jar and it's done.
Story Behind this Recipe
I really wanted to eat salt grilled chicken with yuzu pepper paste but didn't have any.
If you don't own a food processor, you could also finely mince with a knife. The chili peppers will irritate your hands, so wear rubber glove or zip-lock bag No bare hands! I usually enjoy the remaining lime juice mixed with soda.