Recipe - East: Velvety Warm Mustard Pepper Sauce

Stephen Ceideburg
1 cup Chopped mustard greens or
Swiss chard
One half cup Coarsely chopped green
pepper
1 lg Redripe tomato, cored,
quartered
One fourth cup Loosely packed chopped
cilantro
2 Fresh hot green chiles,
stemmed and seeded
2 Garlic cloves, peeled
1 tablespoon Mild olive oil
One half teaspoon Ground cumin
One half teaspoon Ground coriander
1 tablespoon Dijonstyle mustard
1 teaspoon Sugar
One half teaspoon Salt, or to taste
1/3 cup Heavy cream

A full recipe of this sauce is enough for about 1 One half 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 2quart saucepan over mediumhigh 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini