Peppercorn-Cilantro Root Flavor Paste

The recipe Peppercorn-Cilantro Root Flavor Paste can be made in around 15 minutes. For 48 cents per serving, you get a side dish that serves 2. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 24 calories. Head to the store and pick up garlic, cilantro, salt, and a few other things to make it today. 8 people have made this recipe and would make it again. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a good spoonacular score of 55%. Try Kumquat, Green Peppercorn and Garlic Paste, Dinner Tonight: Chicken with Sichuan Peppercorn Paste, and Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn for similar recipes.

Servings: 2

Preparation duration: 15 minutes

 

Ingredients:

2 teaspoons black peppercorns

3 tablespoons coarsely chopped cilantro roots (or stems)

1 teaspoon fish sauce

5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)

Pinch salt

Equipment:

mortar and pestle

blender

Cooking instruction summary:

1. Place the peppercorns in a mortar with the garlic and pound to a paste.2. Add the cilantro roots and salt and pound to a paste. This will take 5 to 10 minutes. If you have a small blender or other food grinder that can produce a smooth paste, you can use it instead. (We tend to toss in a few cilantro stems along with the roots when we make this paste—just for good measure.)3. Stir in the fish sauce.4. Use the paste immediately or store in a well-sealed glass jar. This keeps for up to 4 days in the refrigerator.

 

Step by step:


1. Place the peppercorns in a mortar with the garlic and pound to a paste.

2. Add the cilantro roots and salt and pound to a paste. This will take 5 to 10 minutes. If you have a small blender or other food grinder that can produce a smooth paste, you can use it instead. (We tend to toss in a few cilantro stems along with the roots when we make this paste—just for good measure.)

3. Stir in the fish sauce.

4. Use the paste immediately or store in a well-sealed glass jar. This keeps for up to 4 days in the refrigerator.


Nutrition Information:

Quickview
24k Calories
1g Protein
0.19g Total Fat
5g Carbs
8% Health Score
Limit These
Calories
24k
1%

Fat
0.19g
0%

  Saturated Fat
0.07g
0%

Carbohydrates
5g
2%

  Sugar
0.22g
0%

Cholesterol
0.0mg
0%

Sodium
257mg
11%

Get Enough Of These
Protein
1g
2%

Manganese
0.7mg
35%

Vitamin K
9µg
9%

Vitamin B6
0.12mg
6%

Fiber
1g
5%

Copper
0.09mg
4%

Magnesium
14mg
4%

Calcium
35mg
4%

Iron
0.6mg
3%

Vitamin C
2mg
3%

Potassium
102mg
3%

Selenium
1µg
2%

Phosphorus
19mg
2%

Vitamin B1
0.02mg
1%

Vitamin A
65IU
1%

Vitamin B5
0.12mg
1%

Vitamin B2
0.02mg
1%

Zinc
0.15mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

What did Bacon say to Tomato? Lettuce get together!

Popular Recipes
Slow Cooker Ham and White Bean Soup

Damn Delicious

Baked Sweet & Sour Chinese Chicken

Cinnamon Spice and Everything Nice

Roast Pork and Peameal Bacon Sandwich

Closet Cooking

Simple Mushroom Pesto Bites

Add A Pinch

Warm Chocolate Pudding

Recipes Food and Cooking