Recipe - Basic Pepper-Salt Mix

2 tablespoon Salt
1 teaspoon Szechwan peppercorns

1. Heat salt and peppercorns in a dry skillet oyer mediumlow 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 deepfried 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.