Roasted Szechwan Pepper Salt

1. 1

   Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.

2. 2

   Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.

3. 3

   Remove the hot mixture to a food processor and process for 1 minute to get a fine powder.

4. 4

   Or you may gind the mix in a spice grinder.

5. 5

   Pour through sieve to remove the peppercorn husks.

6. 6

   Store the mixture in a clean dry bottle, sealed airtight.

* Per serving · 4 servings · Values may vary.

No additional tips available.