Chinese Sauce Recipe : Szechuan Spicy Salt and Pepper Mix
A dry mix, the combination of roasted Szechuan peppercorns and salt makes a wonderful dip for deep fried food and roasted dishes.
Makes about 1/4 cup
4 tbsp. salt
3/4 tsp. ground toasted Szechuan peppercorns
1 tsp. chili powder
1/4 tsp. white pepper
Place all ingredients in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool.
To make ground toasted Szechuan peppercorns, if not readily available:
Heat a dry wok over moderate heat and pour in 1 tbsp. whole Szechuan peppercorns. Cook, stirring constantly, about 1 minute, or until they release their fragrance. Grind to a fine powder in a mortar or blender, strain out any large husks.