Roasted szechwan pepper salt

By Chezlamere

Ingredients

• ¼ c Szechwan peppercorns -- any thorns or twigs removed
• ½ c kosher salt

Preparation

Step 1

combine the peppercorns and salt in a heavy skillet and tost over moderate heat, stirring until the salt turns off white, about 5 minutes. Adjust the heat so the peppercorns do not burn but expect them to smoke. Remove the hot mixture to a food processor and process for 1 full minute to obtain a fine powder. Alternatively grind the mixture in a spice grinder. Sieve to remove the husks. Store the mixture in a clean dry bottle sealed airtight.