Roasted Pepper-Salt Blend |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
1/4 cup peppercorn blend (option 1) |
1/4 cup szechwan pepper, thorns and twigs removed (option 2) |
1/4 cup dried red chili (option 3) |
1/2 cup 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.
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