Szechuan Dipping Sauce
|Szechuan peppercorn||3⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Minced cilantro||3 Tablespoon (Coriander Leaves)|
|Sesame paste||4 Tablespoon, drained (Chinese Variety)|
|Sesame oil||4 Teaspoon|
|Soy sauce/Tamari||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Chili oil||1⁄2 Teaspoon|
1. In a small frying pan, combine salt and Szechuan peppercorns; cook over medium heat, shaking pan often until salt begins to brown and peppercorns become fragrant, 8-10 minutes.
2. Cool mixture. Grind with mortar and pestle or with spice grinder. Strain mixture to remove hulls.
3. Place salt and Szechuan peppercorn mixture and remaining ingredients in a blender or food processor. Blend until smooth.