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A dry mix, the combination of roasted Szechuan peppercorns and salt makes a wonderful dip for deep fried food and roasted dishes.

Makes about 1/4 cup

Ingredients:

• 4 tbsp. salt
• 3/4 tsp. ground toasted Szechuan peppercorns
• 1 tsp. chili powder
• 1/4 tsp. white pepper

Directions:

1. Place all ingredients in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool.

   To make ground toasted Szechuan peppercorns, if not readily available: Heat a dry wok over moderate heat and pour in 1 tbsp. whole Szechuan peppercorns. Cook, stirring constantly, about 1 minute, or until they release their fragrance. Grind to a fine powder in a mortar or blender, strain out any large husks.