SZECHWAN PEPPER SALT

By JoyceW-2

Ingredients

• 2 tablespoons coarse-grained or kosher salt
• 2 tablespoons ground Szechwan peppercorns
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin

Preparation

Step 1

Use between ½ tablespoon and 1 tablespoon per cut, whether steak, fish or chicken.
Dry herbs have a shelf life of about a year. Don’t use dried ones that have taken on a bland, tea-like smell.
Rub each cut with about 1 teaspoon unsweetened apple juice, lemon juice, cranberry juice, balsamic vinegar, or white wine vinegar. Pat the rub in place to make a thin coating on all sides.
For a deeper taste, coat with the rub, the cover and refrigerate for 4 to 24 hours.
Store the remaining rub in a jar with a tight fitting lid.