- 2 teaspoons black peppercorns
- 5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
- 3 tablespoons coarsely chopped coriander roots
- Pinch of salt
- 1 teaspoon Thai fish sauce
- Place the peppercorns in a mortar with the garlic and pound to a paste.
- Add the coriander 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, use it instead.
- Stir in the fish sauce.
- Store in a well-sealed glass jar; this keeps for 4 days.