Name: Basic Pepper-Salt Mix
Ingredients: 2 tb Salt; 1 ts Szechwan peppercorns

We are today accepted in the Beloved, today absolved from sin, today acquitted at the bar of God… We are now pardoned; even now are our sins put away; even now we stand in the sight of God accepted, as though we had never been guilty. “There is therefore now no condemnation to them which are in Christ Jesus.” There is not a sin in the Book of God, even now, against one of His people. Who dares to lay anything to their charge? There is neither speck, nor spot, nor wrinkle, nor any such thing remaining upon any one believer in the matter of justification in the sight of the Judge of all the earth.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Cantonese	Seasoning	4	Servings

INGREDIENTS

2	tb	Salt
1	ts	Szechwan peppercorns

INSTRUCTIONS

1. Heat salt and peppercorns in a dry skillet oyer medium-low heat. Stir
or shake the pan constantly until the salt begins to brown and the odor of
pepper is released (about 5 minutes).
2. Remove mixture from pan and let cool slightly. Crush peppercorns with a
rolling pin; then strain through a sieve.
3. Store mixture in a tightly capped jar. Use as a table condiment or dip
for deep-fried and roasted foods.
NOTE: These mixtures are also known as Fried Salt or Cantonese Salt.
VARIATION: For the peppercoms, substitute either 1 teaspoon ground black
or white pepper; or 2/3 teaspoon Chinese red pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”