Roasted Sichuan Pepper Salt

This is a variation on a condiment that’s frequently mentioned in Chinese cookbooks. Barbara Tropp, the chef-proprietor of China Moon Cafe in San Francisco, taught it to me years ago, and I pass along her advice to use it with corn and eggs—it’s wonderful and “right” with both. For example, use it on corn-on-the-cob or in Scrambled Eggs and Corn in Tortillas. A pinch or two is also good in the dressings for Asian Cobb Sa