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  Recipe Home » Indian » East: Velvety Warm Mustard Pepper Sauce
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  East: Velvety Warm Mustard Pepper Sauce
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 275
Ingredients:
Stephen Ceideburg
1 cup Chopped mustard greens or Swiss chard
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
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.
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