See below ingredients and instructions of the recipe
2/3 c Salt 1 ts Black Peppercorns, whole
2 tb Szechwan Peppercorns, whole
Heat a heavy skillet over high heat. Reduce heat to medium and add
salt and peppercorns. Stir constantly until mixture turns a light
brown. Place in a blender or food processor and whirl until well
blended. Shake through a sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92