Chinese salt & pepper

Yield: 6 Servings

Measure Ingredient
⅔ cup Salt
2 tablespoons Szechwan Peppercorns, whole
1 teaspoon Black Peppercorns, whole

Heat a heavy skillet over high heat. Reduce heat to medium and add salt and peppercorns. Stir constantly until mixture turns a light brown. Place in a blender or food processor and whirl until well blended. Shake through a sieve before bottling. Yield about 6 oz.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

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