Side Pannel
The East: Velvety-Warm Mustard-Pepper Sauce
The East: Velvety-Warm Mustard-Pepper Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
