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24 May - 12:21 pm NZ
Into a small heavy-based frypan place peppercorns, salt and chilli. Place over a medium heat and stir constantly till salt turns off-white and pepper begins to crackle.
Remove from heat and transfer to a spice grinder or mortar and pestle and grind to a rough texture.
Sieve to remove peppercorn husks and grind again to a fine texture.
Store in an airtight container away from direct sunlight for up to one month.
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