East: Velvety Warm Mustard Pepper Sauce
Author: Epicurus.com Kitchens
  • 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 cloves garlic, 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
  1. 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/east-velvety-warm-mustard-pepper-sauce/9029/