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Ingredients
- 14 cup szechwan pepper, thorns and twigs removed
- 12 cup kosher salt (if you can't get kosher, use sea salt, not table salt!)
Method
- Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
- Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
- Remove the hot mixture to a food processor and process for 1 minute to get a fine powder.
- Or you may gind the mix in a spice grinder.
- Pour through sieve to remove the peppercorn husks.
- Store the mixture in a clean dry bottle, sealed airtight.
