The east: velvety-warm mustard-pepper sauce

2 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 cup Chopped mustard greens or Swiss chard
½ cup Coarsely chopped green pepper
1 large Red-ripe tomato, cored, quartered
¼ cup Loosely packed chopped cilantro
2 Fresh hot green chiles, stemmed and seeded
2 Garlic cloves, peeled
1 tablespoon Mild olive oil
½ teaspoon Ground cumin
½ teaspoon Ground coriander
1 tablespoon Dijon-style mustard
1 teaspoon Sugar
½ teaspoon Salt, or to taste
⅓ cup Heavy cream

Directions

A full recipe of this sauce is enough for about 1½ 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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