Preparation

• Heat a small skillet over medium heat. Add the coriander seeds and toast them, shaking the skillet, until the seeds are aromatic, about 3 minutes. Pour the seeds into a small bowl to cool. Repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric spice grinder or a mortar and pestle.

To finish with a mortar and pestle:

• Put the garlic and salt in a mortar (set a damp towel under the mortar to keep it from sliding) and pound straight up and down with the pestle until a paste forms. Use a spatula to scrape the garlic from the sides into the center of the mortar as often as necessary. Add the cilantro roots and stems and continue pounding to a fairly smooth paste. Add the ground spices and pound until incorporated. Transfer to a sealed jar and refrigerate.

To finish with a food processor or blender:

• Pulse the garlic, salt, and cilantro roots and stems in the processor until finely minced, scraping down the sides of the bowl as needed. Add the ground spices and process to a paste. Transfer to a sealed jar and refrigerate.

Make Ahead Tips

The paste can be made ahead and refrigerated for up to a month.