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Pepper Salt
- Makes about
½ cup
- Difficulty
Easy
By Tessa Kiros
Published 2012
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.
Ingredients
160 g 5½ oz ½ cup
Method
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.
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