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:
covered percent of daily need
