Szechuan Salt-Pepper, Roasted

This is a popular national dip sauce that is used all over the country. It is especially good with deep-fried food that needs just a touch of exotic saltiness.

The ratio of salt to pepper is 3 tablespoons table salt to 1 teaspoon Szechuan peppercorns.

Measure the peppercorns into a small frying pan or saucepan and cover them with the salt. Heat the pan over extremely low heat for about 5 minutes, shaking the pan and stirring the contents occasionally with a spatula until the peppers start to smoke faintly and the salt becomes slightly browned. Turn off heat and when cool, crush the salt and pepper together with a mortar, cleaver handle, or rolling pin. Bottle and use when needed.