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East: Velvety Warm Mustard Pepper Sauce

* Exported from MasterCook *


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Indian Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 c Chopped mustard greens or
-Swiss chard
1/2 c Coarsely chopped green
1 lg Red-ripe tomato, cored,
1/4 c Loosely packed chopped
2 Fresh hot green chiles,
-stemmed and seeded
2 Garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 t Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

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,

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