1/2teaspoonfine Himalayan salt(I use Real Salt brand)
1garlic clove(3 grams)
Freshly ground black pepper, to taste
Add all of the ingredients to a blender and blend until smooth. Taste and adjust the seasoning to your liking.
This sauce will be runny when you first blend it, but it will thicken up in the fridge slightly if you let it chill for several hours. You can keep it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
Try to use mostly the cilantro leaves, not the thicker stems towards the bottom of the bunch. If you want to change-up the sauce, try adding in a handful of fresh parsley or basil, too.