The East Velvety Warm Mustard Pepper Sauce

Ingredients

1 stephen ceideburg 1 cup chopped mustard greens or swiss cha, rd 1/2 cup coarsely chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and, seeded 2 garlic cloves, peeled 1 tbsp mild olive oil 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tbsp dijon-style mustard 1 tsp sugar 1/2 tsp salt, or to taste 1/3 cup heavy cream

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Preparation
 
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked
fish, seafood or firm cubed tofu.

Place greens, pepper, tomato, cilantro, chiles and garlic in a
blender or food processor and process until smoothly pureed. Set
aside.

Heat oil in a 2-quart saucepan over medium-high heat. Add pureed
mixture and cook, stirring constantly, for 5 minutes. Add the
remaining ingredients. Bring to a boil, reduce heat to low, cover,
and cook until sauce is thick, 12 to 15 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

 

 
Servings: 2

 

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