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 tablespoon mild olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon dijon-style mustard
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/3 cup heavy cream
Directions: How to Cook East: Velvety Warm Mustard Pepper Sauce
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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