• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

The East: Velvety-Warm Mustard-Pepper Sauce

  • Recipe Submitted by on

Category: Indian, Sauces

 Ingredients List

  • Stephen Ceideburg
  • 1 c Chopped mustard greens or
  • -Swiss chard
  • 1/2 c Coarsely chopped green
  • -pepper
  • 1 lg Red-ripe tomato, cored,
  • -quartered
  • 1/4 c Loosely packed chopped
  • -cilantro
  • 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 ts 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.

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