Szechwan Salt and Pepper Mix

2 tablespoons Szechwan peppercorns

1 teaspoon black peppercorns

½ teaspoon white peppercorns

¼ cup salt

1. 1. Brown the peppercorns and salt in a heavy skillet on medium to medium-low heat, shaking the pan occasionally, until the Szechwan peppercorns are fragrant and the salt turns a light brown color.
2. 2. Grind the cooled mixture in a blender. Store in a sealed jar and use as a dip or condiment.

Don't Let the Name Fool You

Szechwan peppers aren't peppers at all! They are distinctive reddish brown berries that come from the prickly ash native to Szechwan province.

Sweet-and-Sour Worcestershire Sauce

¼ cup white rice vinegar

2 tablespoons black rice vinegar

½ cup brown sugar

1 tablespoon Worcestershire sauce

¼ cup ketchup

½ cup pineapple juice

¼ cup water

2 teaspoons cornstarch mixed with 4 teaspoons water

1. 1. In a medium saucepan, bring the white rice vinegar, black rice vinegar, brown sugar, Worcestershire sauce, ketchup, pineapple juice, and water to a boil.
2. 2. Add the cornstarch-and-water mixture, stirring vigorously to thicken.