Anybody? I found a recipe that looked likely, but it missed the mark in some ways. There were some discrepancies between the ingredients and the directions, too. It was way too salty (okay, I know how to fix that), and my Szechuan peppercorns were mighty gritty.
If anyone has actually made this and can suggest a better recipe, I would be very grateful. Techniques to improve the texture would be welcome, too. Man, was that gritty. Tasty though.