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

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