Roasted Pepper-Salt Blend

• 14 cup peppercorn blend (option 1)
• 14 cup szechwan pepper, thorns and twigs removed (option 2)
• 14 cup dried red chili (option 3)
• 12 cup kosher salt

1. In a heavy skillet, combine the salt with 1 of the options given.
2. Toast over moderate heat, stirring constantly, until the salt turns off-white.
3. This should take about 5 minutes.
4. Adjust heat as necessary to keep the peppercorns or chili for burning being careful as both the chili and peppercorns will pop during this process.
5. Remove the mixture from heat and allow to cool somewhat.
6. Place the ingredients in a clean coffee or spice grinder and blend until a fine powder.
7. Sift through a sieve to remove any husks or debris.
8. Store mix in a clean dry jar with a tight fighting lid.

peppercorn, pepper, red chili, kosher salt

Taken from www.food.com/recipe/roasted-pepper-salt-blend-202931 (may not work)