Instructions: Combine the salt and peppercorns in a dry, heavy skillet. Stir over moderate heat until the salt turns off-white and the peppercorns are fragrant, about 5 minutes. The peppercorns will smoke. Do not let them scorch.

Scrape the hot mixture into the work bowl of a food processor fitted with the steel blade, then process for 1 minute until fine.

Strain the mixture through a fine sieve to remove the peppercorn husks, then store in an airtight bottle away from light, heat and moisture.

Use sparingly. A mere pinch or sprinkle is the right approach, as the mixture is very pungent. Sprinkle on foods just before serving them or pass a dip dish at the table. Use with deep-fried foods, vegetables, salads.

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