By Chef Jody Denton, Azie, San
1 1/2 cups Coarse Sea Salt
1/2-cup Szechwan Peppercorns (stems removed)
2 tbls. White Peppercorns
2 tbls. Black Peppercorns
a large skillet, combine one third of the salt with the three
peppercorns. Heat the skillet over medium heat, stirring constantly.
After 4 or 5 minutes the mixture should being smoking slightly.
At this point remove from heat and allow to cool.
In a coffee or spice grinder, grind the mixture to a relatively
Separately, grind the remaining sea salt, but not as finely as
the pepper mixture. Combine the two together.
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