views the best pictures
You will need a mortar and pestle to crack but not grind the toasted peppercorns. Use it on steak, fish, or roasts.
Ingredients
- 2 tablespoons Szechuan or white peppercorns
- 2 tablespoons black peppercorns
- 1 tablespoon coarse kosher or sea salt
Directions
- Place all ingredients in a small cast-iron skillet over medium-high heat and toss, stirring frequently, until the spices become aromatic, around 2 minutes.
- Scrap the mixture into a mortar and grind them with a pestle until crushed and still somewhat course. Use right away.
No comments:
Post a Comment