East: velvety warm mustard pepper sauce
Yield: 2 Servings S
Ingredients:
- 1 c Chopped mustard greens or -Swiss chard
- 1/2 c Coarsely chopped green -pepper
- 1 lg Red-ripe tomato cored -quartered
- 1/4 c Loosely packed chopped -cilantro
- 2 Fresh hot green chiles -stemmed and seeded
- 2 Garlic cloves peeled
- 1 tb Mild olive oil
- 1/2 ts Ground cumin
- 1/2 ts Ground coriander
- 1 tb Dijon-style mustard
- 1 ts Sugar
- 1/2 ts Salt or to taste
- 1/3 c Heavy cream
Instructions:
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.
