Sichuan Pepper Dry Dip

(Edited: I've since decided that I prefer this with the salt untoasted and unprocessed...it's what I'm currently using as my "house" salt-and-pepper seasoning on EVERYTHING)

I'm on a Frugal Gourmet kick this week.  Three Ancient Cuisines is the cookbook I'm working with.  To go with Sesame Almond Chicken Wings (also from 3AC), I made Sichuan (or Szechuan) Peppercorn Dry Dip.  This salt and pepper combo was just right with the relatively low-salt wings.  Also a nice change from sloppy wet sauce.  I think it will also be delicious with hard-boiled eggs (!!) and sprinkled on grilled veggies.

Sichuan peppercorns are peppery and floral at the same time.  If you don't have any, I'd also try using a floral dried herb like rosemary, thyme or marjoram. 

Pin It