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Preparation info

    • Difficulty

      Easy

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 4 bird’s eye chillis
  • 1 teaspoon black peppercorns
  • 1 teaspoon

Method

Pound the spices in a mortar and pestle before combining them with the salt.

To be used in moderation. A salt that lights your fire…

Use with both meats and fish.