Recipe - Chinese Salt And Pepper

2/3 cup Salt
2 tablespoon Szechwan Peppercorns, whole
1 teaspoon Black Peppercorns, whole

Heat a heavy skillet over high heat. Reduce heat to medium and add salt and
peppercorns. Stir constantly until mixture turns a light brown. Place in a
blender or food processor and whirl until well blended. Shake through a
sieve before bottling. Yield about 6 oz.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini