Post by Guvmintcheeze on Feb 13, 2015 15:47:55 GMT
Roasted Szechwan Pepper Salt
This is the Chinese version of American salt and pepper.
Really good all-purpose seasoning
1/4 cup szechwan pepper, thorns and twigs removed
1/2 cup kosher salt ( if you can't get kosher, use sea salt, not table salt!)
Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
Remove the hot mixture to a food processor and process for 1 minute to get a fine powder. Or you can gind the mix in a spice grinder.
Pour through sieve to remove the peppercorn husks.
Store the mixture in a clean dry bottle, sealed airtight.