Basic pepper-salt mix

Yield: 4 Servings

Measure Ingredient
2 tablespoons Salt
1 teaspoon Szechwan peppercorns

1. Heat salt and peppercorns in a dry skillet oyer medium-low heat. Stir or shake the pan constantly until the salt begins to brown and the odor of pepper is released (about 5 minutes).

2. Remove mixture from pan and let cool slightly. Crush peppercorns with a rolling pin; then strain through a sieve.

3. Store mixture in a tightly capped jar. Use as a table condiment or dip for deep-fried and roasted foods.

NOTE: These mixtures are also known as Fried Salt or Cantonese Salt.

VARIATION: For the peppercoms, substitute either 1 teaspoon ground black or white pepper; or ⅔ teaspoon Chinese red pepper.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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