1 bunch fresh cilantro
1 teaspoon peeled, grated ginger
2 pieces Thai chile peppers, destemmed
3 teaspoons lime juice
1/4 teaspoon salt
Untie the bunch of cilantro. Wash thoroughly. Pick the leaves and the top, delicate part of the stem. (Save the lower stems to use for soups and broths later.)
Combine the cilantro leaves and top stems, peppers, salt, lime juice, and ginger and blend until fine. Feel free to add a teaspoon or two of water to facilitate blending.
Store in a clean glass bottle in the refrigerator. This will last for 2 to 3 weeks.