Velvety Warm Mustard Pepper Sauce

Recipe Ingredients

1 cup	146g / 5.1oz	Chopped mustard greens or - Swiss chard
1/2 cup	73g / 2.6oz	Coarsely chopped green - pepper
1 cup	62g / 2.2oz	Red-ripe tomato - cored, quartered (large)
1/4 cup	4g / 0.1oz	Loosely packed chopped - cilantro
2		Fresh hot green chiles - stemmed and seeded
2		Garlic cloves - peeled
1 tablespoon	15ml	Mild olive oil
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1 tablespoon	15ml	Dijon-style mustard
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt - or to taste
1/3 cup	78ml	Heavy cream

Recipe Instructions

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.

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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