whole Sichuan peppercorns
salt (if you can’t find salt from Sichuan, kosher is best)
Roast the peppercorns in a heavy pan over medium heat.
The peppercorns will smoke. (Moderate the heat so that they don’t burn). Once they smoke, take them off the heat and cool.
In a food processor or spice grinder, grind the peppercorns and the salt until you have a fine powder.
Sift to remove the shells. Store the pepper salt in an airtight container in a cool, dark place.
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