Roasted Salt and Pepper
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INGREDIENTS 5 tablespoons salt 1 tablespoon whole Szechwan peppercorns 1/2 teaspoon whole black peppercorns Set a heavy 5 or 6-inch skillet over high heat, and pour in the salt and all the peppercorns. Turn the heat down to moderate and cook, stirring constantly, for 5 minutes, or until the mixture browns lightly. BE CAREFUL NOT TO LET BURN. Crush it to a fine powder with a mortar and pestle or wrap the mixture in a kitchen towel and crush it with a rolling pin. Shake the crushed salt and pepper mixture through a fine sieve or strainer into a small bowl. Makes about 1/4 cup