Fresh coriander sauce
46
- Prep Time10 min
- Total Time10 min
- Makes3 /4 cup (175 mL), for 4 servings
Ingredients
1 bunch cilantro
2 garlic cloves
1 jalapeno, or 1/2 hot green chili
1/4 tsp salt
1/3 cup olive oil
3 tbsp orange juice
Instructions
Rinse, dry, then coarsely chop coriander leaves. You should have about 1-1/2 cups (375 mL). Cut garlic in half. Core and seed pepper, then chop. Place all in a blender or food processor with salt. Whirl until finely chopped. While motor is running, slowly add oil, then orange juice. Scrape down sides as necessary. Drizzle over Peruvian Duck (also in the Recipe File) or pour into a small bowl and serve alongside. Sauce will keep well, covered in the refrigerator, overnight. Sauce tastes great served chilled or at room temperature.
Nutrition (per serving)
Calories 168, Protein 0.4g, Carbohydrates 2.1g, Fat 18g, Sodium 146mg.
This bright green aromatic sauce adds even more flavour to our duck.
