*  Exported from  MasterCook  *
 
                  EAST: VELVETY WARM MUSTARD PEPPER SAUCE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indian                           Sauces
 
   Amount  Measure       Ingredient -- 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.
   
   Laxmi Hiremath writing in the San Francisco Chronicle,
   6/24/92.
  
 
 
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