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.