Roasted Szechwan Pepper Salt |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
2. Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
3. 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.
4. Store the mixture in a clean dry bottle, sealed airtight.
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