Total Time
10mins
Prep 5 mins
Cook 5 mins

This recipe is very versatile and I have listed a variety of the options available. This can be used for meats, chicken, soups, salads, where a recipe calls for salt and pepper. The recipe was printed in the winter 2007 Sabroso; however, the recipe is from Morton.

Ingredients Nutrition

  • 59.14 ml peppercorn blend (option 1)
  • 59.14 ml szechwan pepper, thorns and twigs removed (option 2)
  • 59.14 ml dried red chili (option 3)
  • 118.29 ml kosher salt

Directions

  1. In a heavy skillet, combine the salt with 1 of the options given.
  2. Toast over moderate heat, stirring constantly, until the salt turns off-white. This should take about 5 minutes.
  3. Adjust heat as necessary to keep the peppercorns or chili for burning being careful as both the chili and peppercorns will pop during this process.
  4. Remove the mixture from heat and allow to cool somewhat.
  5. Place the ingredients in a clean coffee or spice grinder and blend until a fine powder.
  6. Sift through a sieve to remove any husks or debris.
  7. Store mix in a clean dry jar with a tight fighting lid.
Most Helpful

5 5

I really love this idea! I used a peppercorn blend. I think you could use this in/on almost anything! You'd pay through the nose for this pre-packaged! Thanks!