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.
Categories: 
Condiments/Chutneys
Tags: 
pepper
Cook time: 
Yield: 
2/3 cup
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.