Getting tired of using plain old salt to season your food? Szechuan peppercorn salt makes a spicy alternative. Feel free to improve upon the basic recipe by adding other types of peppercorns, such as black or pink peppercorns, to the mix. You can also vary the ratio of Szechuan peppercorns to salt to suit your own preferences. Once you've made the peppercorn salt, try it in this recipe for Crispy Chicken Legs
Ingredients:
- 2 tablespoons Szechuan peppercorn
- 4 tablespoons kosher or sea salt
Preparation:
Mix together the salt and the peppercorns. Heat in a heavy frying pan over medium-low to low heat, shaking the pan continuously, until smoke appears and the peppercorns are aromatic (8 to 10 minutes). Cool.
There are several ways to process the peppercorn and salt mixture. The easiest is to blend it in a blender or food processor until the peppercorns are crushed (about 30 seconds). You can also do it the old fashioned way, by using a mortar and pestle. Another option is to roll a rolling pin over the mixture.
Store the pepper in a sealed jar at room temperature. (It will last for several months).
There are several ways to process the peppercorn and salt mixture. The easiest is to blend it in a blender or food processor until the peppercorns are crushed (about 30 seconds). You can also do it the old fashioned way, by using a mortar and pestle. Another option is to roll a rolling pin over the mixture.
Store the pepper in a sealed jar at room temperature. (It will last for several months).
