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: 
Cook time: 
Total time: 
Yield: 
2/3 cup

Top Recipes

Simple seduction in three courses

Forget what your mother told you about eating with your fingers. If romance is your intent, eating with your fingers is the only way to go.