Sichuan Roasted Pepper Salt recipe
Adapted from: Barbara Tropp, China Moon Cookbook
- 1/4 cup Sichuan peppercorns, picked over to remove twigs and thorns
- 1/2 cup coarse sea salt
- Roast the pepper and salt: Put the peppercorns and salt in a heavy fry pan, and turn the heat to medium. (Don’t use nonstick for this – the temperature gets high enough for nonstick to give off toxic fumes.) Cook, stirring and flipping often, until the peppercorns are smoking and the salt changes color from white to a gray/tan color, about five minutes. Remove from the heat, let cool for a few minutes, then pour into the grinder.
- Why 3/4 cup of salt and pepper? Because my salt grinder holds 3/4 cup. If yours is a different size, use 1 part peppercorns to 2 parts salt.
- A funnel is very useful for filling the salt grinder. Not that I spilled hot peppercorns and salt all over my countertop (and sink, and floor)…
- Why coarse sea salt? Big chunks of salt work better in a salt grinder.
- No salt grinder? No worries. If you don’t have a grinder, substitute kosher salt for the coarse sea salt. Once the salt has been roasted and cools down, whiz it in the food processor until finely ground, then pour it into a sealed container (or a salt shaker).
- What can you use Sichuan roasted pepper salt on? It’s not just for eggs. Anything that works with salt and pepper. It’s great if you want to add a subtle Asian flavor to meat, seafood, or vegetables.