Ingredients
(for 1 cup)
200g fresh coriander with leaves, stems and roots (about two bunches)
1 tablespoon garlic, chopped
2 tsp sea salt
1-2 tbsp whole black peppercorns
2 tbsp lime/lemon juice
Method
Wash the coriander carefully, especially the root. Chop coarsely
Crush garlic with salt to a smooth paste.
Roast the peppercorns in a frying pan until fragrant. Crush coarsely. Add coriander and pound or process in a food processor until become a paste. Mix in garlic & lemon/lime juice.
Store in clean jar in the fridge for three months. To marinade, use some oil and also added a little bit of sauce to enhance the flavour. Marinade for 1 hour or overnight.