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.