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Wash and then peel the ginger and garlic (if using). Chop the ginger into smaller pieces (about 1 - 2 cm, 0.5 - 1 inch).
Place equal amounts of ginger and garlic in the blender. If you are keeping them separate, just blend them separately.
Add a little water, as little as you can do with for easy blending.
Blend to a smooth puree.
Place minced ginger-garlic paste in a clean/sterile jar. (see notes)
Keep refrigerated for 2 - 3 months. Always use a very clean spoon when taking the paste out of the jar.