Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Indian Sauces

Preparation Method

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 t 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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