Yield: 6 servings
|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