Place 1/4 cup of water in the bottom of a blender or food processor to help the blades move freely.
Add ginger and garlic and process until the mixture is relatively smooth.
If I recipe calls for 1 tablespoon of minced ginger and 1 tablespoon of minced garlic, just use 2 tablespoons of the paste instead.
This freezes well so you might want to make little cubes in an ice tray and then just throw them in frozen when you’re ready to cook.
Salt or not. Homemade means you get to decide whether or not you want to add salt to your ginger garlic paste. I believe it helps preserve it slightly longer, but I prefer not to use it so that I don't have to account for the salt in it as I use it in a recipe.
No peeling the ginger?? Nope. Wash it well, and throw it in as is. The peel is totally edible and also a total pain to remove so thisis a great win win!