- 3 tablespoons salt
- 1 1/4 teaspoons Szechuan peppercorns (sometimes called wild pepper)
- Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)