Sichuan Peppercorn Salt
The Washington Post, December 4, 2009
- Course: Condiment
Summary:
In addition to a making lovely dipping salt, your house will smell wonderfully aromatic all day.
Makes about 1/4 cup
Ingredients:
- 1 tablespoon Sichuan peppercorns
- 3 tablespoons coarse sea salt or kosher salt
Directions:
Toast the Sichuan peppercorns in a dry, heavy-bottomed skillet over medium-low heat for about 3 minutes, until fragrant. Let cool.
Grind to a coarse powder in a spice grinder or using a mortar and pestle, then combine with the salt. Store in a tightly covered container.
Recipe Source:
Adapted from "The Steamy Kitchen Cookbook," by Jaden Hair (Tuttle, 2009).
Tested by Monica Bhide for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
© The Washington Post Company
