Title: CHINESE SALT AND PEPPER
Categories: Chinese, Condiment
Yield: 6 servings
2/3 c Salt
2 tb Szechwan Peppercorns, whole
1 ts Black Peppercorns, whole
Heat a heavy skillet over high heat. Reduce heat to
medium and add salt and peppercorns. Stir constantly
until mixture turns a light brown. Place in a blender
or food processor and whirl until well blended. Shake
through a sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
