• Wash cilantro, then chop finely. Put cilantro into a bowl and add oil a little at a time, not to cover, but enough to make a thick, soupy paste.
• Add juice of lemon or lime.
• Peel garlic. With a garlic press, squeeze juice of garlic into cilantro paste.
• Add salt, and 12 heaping tablespoons of ground black pepper. Mix together thoroughly.
• If mixture seems too thick, add a little more oil. If too thin, you may need to add a little more chopped cilantro.
  Serve with sliced bread for dipping.

I usually double this recipe when I make it. It's best served fresh, but will keep well refrigerated for a few weeks. Remember, the longer it sits, the more the black pepper will kick in. It also tastes great on eggs, potatoes (baked or hashbrowns), pasta, rice or vegetables, grilled chicken or fish. use your imagination.