Mix it all together, and put in a good pepper grinder. Put the leftover in an air tight container. and store in a cool, dark, dry place.
I've changed this around quite a bit over time, and found this to be the best blend. I have used white pepper but did not care of the taste. Be carefull of the Sichuan pepper. It ha a very strong and pungent taste.
This pepper works well on prime rib, good steaks, and when dipping bread into olive oil.
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