Roasted salt and pepper

Yield: 1 servings

Measure Ingredient
3 tablespoons Kosher salt
2 tablespoons Coarsely-ground black pepper
1 tablespoon Szechwan peppercorns

Heat a wok and add all of the ingredients. Heat until the aroma is bright and the salt begins to brown a tiny bit, stirring all the time. Cool and grind in a food blender. Serve with poultry.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-06-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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