A recipe for Velvety-Warm Mustard-Pepper Sauce. Follow the simple recipe instructions for Velvety-Warm Mustard-Pepper Sauce shared by other home cooking experts.
Ingredients
1 c. Chopped mustard greens or Swiss chard1/2 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 Tbs. Mild olive oil
1/2 Tsp. Ground cumin
1/2 Tsp. Ground coriander
1 Tbs. Dijon-style mustard
1 Tsp. Sugar
1/2 Tsp. Salt, or to taste
1/3 c. Heavy cream
Directions
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. - Stephen Ceideburg
