from Vegetarian Cooking for Everyone
yields about 1/3 cup
2 Tbsp Sichuan peppercorns
1 tsp black peppercorns
1/4 cup sea salt or kosher salt
Toast the peppercorns and salt in a heavy skillet over medium heat until the peppers are fragrant and the salt has begun to lose its whiteness, about 4 minutes. Grind or pound in a mortar to break up the peppers. then pass through a sieve to separate out the hulls. The black pepper gives spice and warmth to the perfumed Suchuan peppercorns.