Sichuan Roasted Pepper Salt - DadCooksDinner
Roast the pepper and salt: Put the peppercorns and salt in a heavy fry pan, and turn the heat to medium. (Don't use nonstick for this – the temperature gets high enough for nonstick to give off toxic fumes.) Cook, stirring and flipping often, until the peppercorns are smoking and the salt changes color from white to a gray/tan color, about five minutes.