- 2 ounces kosher salt
- 1 ounces Sichuan peppercorns
- In a dry small skillet, toast Sichuan peppercorns until they smell fragrant. Remove from heat. Cool.
- Combine cooled Sichuan peppercorns with salt in a grinder, mini food processor or mortar and pestle and process until they are finely ground.
- Store in a glass jar.
Sichuan Peppercorns are not related to black peppercorns. They dried berries of the prickly ash tree. They have citrusy flavor notes and a distinctive tingling and numbing effect on the tongue. Sprinkle this salt on popcorn, fries candied nuts, steaks, pork dishes, etc.