Salt and Five-Pepper Mix
For variety, try using this flavorful mix in place of plain salt and pepper, even when you’re not eating Chinese food.
Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 Tbsp. black peppercorns
- 2 tsp. red peppercorns
- 2 tsp. Szechwan peppercorns
- 1 tsp. green peppercorns
- 1 tsp. white peppercorns
- ¼ cup coarse salt
- In a heavy skillet on medium to medium-low heat, brown the peppercorns and salt, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.
- Grind the cooled mixture in a spice grinder or blender. Store in a sealed jar.