We like to serve this seasoning in small bowls with crudites or roast chicken.
- 1 cup kosher salt
- 1⁄3 cup dried Sichuan peppercorns
- 1 tbsp. five-spice powder
Combine ingredients in a 12" skillet, cover, and cook, stirring, over low heat until fragrant, about 30 minutes. Working in batches, grind mixture in a spice grinder. Sift through a large mesh sieve; discard peppercorn husks. Let cool. Store as you would salt.