Roasting Salt and Pepper

Appears in

Chinese Technique

By Ken Hom

Published 1981

Roasted salt and pepper make a delicious dip that goes very well with deep-fried foods, such as Crisp Soy Squab or Fish Rolls. Once roasted, the mixture can be stored indefinitely in a tightly closed jar. Try roasting salt with other types of peppercorns for a variety of tastes.

  1. Place 1 tablespoon Sichuan peppercorns and 3 tablespoons coarse (kosher) salt in a moderately hot wok without any oil. Stir until the salt begins to brown.

  2. Remove to a clean towel.

  3. Use a mallet or the handle of a cleaver to pound the mixture until crushed. This can also be done in a blender, but a food processor doesn’t seem to get the peppercorns fine enough.

  4. Roasted and ground salt and pepper.