This savory sauce is good with so many things, but it is especially delicious with roasted duck.
12 oz. jar roasted red peppers, drained
3 red or green chilies, deseeded
1 garlic clove, peeled
zest and juice of lime
3 1/2 cups (lightly packed) cilantro leaves
2 tsp. kosher salt
1/2 cup peanut or vegetable oil
Tip the peppers, chilies, garlic, lime zest and juice, cilantro leaves and salt in a small food processor. Blitz, then pour in the oil with the motor running to make a thick sauce. The sauce can be keep chilled for up to a week.
Cooking with Nigella 