Pepper Salt

Preparation info
  • Makes about

    ½ cup

    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is nice, easy and very convenient to have ready. I use it in the Salt & pepper potatoes with a trickle of buttermilk and it is also lovely scattered over grilled steaks, chicken or fish.


  • 160 g ( oz/½ cup) pink himalayan salt (or other coarse salt)


Crush the salt in a mortar with a pestle, a bit at a time. Tip into a bowl. Crush half the peppercorns with just one crack and the rest a little more. Mix together with the salt. Store in a closed box. Give it a gentle shake before using.