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)
This bright green aromatic sauce adds even more flavour to our duck.