2 tsp. black peppercorns
5-6 large cloves garlic (or to taste), coarsely chopped, about 2 T.
3 T. coarsely chopped roots of fresh cilantro
2 tsp. fish sauce, plus additional 2-3 T.

Place peppercorns, garlic and cilantro roots in a blender, food processor, or a clean spice or coffee grinder. Mix on high speed until mixture turns into a paste-like mixture. Mix in 2 teaspoons of fish sauce. Store refrigerated, tightly covered, until ready to use or for up to 4 days. When ready to use as a marinade paste, turn paste into a large bowl and allow to come to room temperature. Mix in just enough additional fish sauce so paste is thin enough to spread on chicken. Use about 1 teaspoon paste per cutlet, spread marinade thinly on all sides of chicken. Cover and refrigerate overnight or at least 8 hours. Makes 2-3 tablespoons paste marinade, or enough to marinate 6 chicken cutlets.