Such an easy recipe to whip up and use as a dipping sauce for the crudités at your party. It's bound to surprise your guests and start a conversation about Sichuan pepper and its tingling sensation.
We credit this recipe to our dear friend Malene Carr. She is a lover of all things tingly! A U.S. diplomat who enjoys cooking in restaurants while serving overseas, Malene honed her cooking skills in Argentina, South Africa, the United States, and was featured on Food Network. She's currently living in Rio de Janeiro, Brazil and in search of the next best bite!