The East: Velvety-Warm Mustard-Pepper Sauce

Recipe look good to you?     

The East: Velvety-Warm Mustard-Pepper Sauce Ingredients

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

Instructions for 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Indian

More like this...

East: Velvety Warm Mustard Pepper Sauce

Velvety-Warm Mustard-Pepper Sauce

Warm Roasted Pepper and Beef Salad with Lemon & Mustard Mayo

Warm Baby Beets and Herring with Mustard-Dill Sauce