Recipe by Sharon123
I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt.
Top Review by Rita~
The roasting really brings out the citrus aroma. I enjoy the numbness these bring to the tongue. It does have white plumes as you blend so do put a towel over the blender and then let it settle before sifting (I skipped). This would be good on roasted nuts. Made for Feb Sun and Spice. Thanks Sharon.
- 1⁄4 cup szechwan pepper, thorns and twigs removed
- 1⁄2 cup kosher salt (if you can't get kosher, use sea salt, not table salt!)
Directions See How It's Made
- Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
- Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
- Remove the hot mixture to a food processor and process for 1 minute to get a fine powder. Or you may gind the mix in a spice grinder. Pour through sieve to remove the peppercorn husks.
- Store the mixture in a clean dry bottle, sealed airtight.