Category: Sauces
Rating: N/A
Servings: 2


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 The 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.

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Mackerel With Coconut Sauce
Chile Peppers In Spicy Cream Sauce
North Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Sambar Podi (Sambar Powder)
Balti Sauce

Recent comments and reviews for this recipe:

No comments, so be the first!

Add your comment:

What is 17 minus four?
Your Comment (no html):