Roasted Sichuan Pepper and Salt

Ingredients
  • 1/3 cup Sichuan peppercorns (sometimes labeled Dried Prickly Ash)
  • 1/2 cup Kosher salt

Instructions

1. In a dry skillet, toast the peppercorns over medium heat until fragrant and slightly darkened - about 2 minutes. Cool and grind to a coarse powder.

2. Now roast the salt about 3 minutes and cool.

3. To serve, put the salt and the pepper into two separate bowls. You put a little of each on your plate and dip the chicken into them.

From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.

Categories: 
Condiments/Chutneys
Tags: 
pepper
Prep time: 
5 minutes, plus time for onions to sit
Cook time: 
5 minutes
Total time: 
10 minutes
Yield: 
2/3 cup
  • Straight, no chaser: Appreciating real tequila

    Throughout history, the agave plant has been a provider of many things -- the most commonly-known being tequila. For author Lucinda Hutson, the agave plant and its various products holds a special place in her heart, and in her book, ¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures.

Top Recipes

Properly cooked, eggplant is 'as plush as a pillow, as soft as custard'

Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.