| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1993 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Salt |
| 1 1/4 |
ts |
Szechuan peppercorns; (sometimes called |
|
|
; wild pepper) |
INSTRUCTIONS
Combine salt and peppercorns in heavy small skillet over low heat. Cook
until aromatic and salt begins to color, stirring occasionally, about 10
minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared
1 week ahead. Store in airtight container.)
Makes about 3 tablespoons.
Bon Appetit June 1993
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