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East: velvety warm mustard pepper sauce

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Categories: Central Asian, Indian, Sauces & Dressings
Yield: 2
Rating: no rating.
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Ingredients:
Stephen Ceideburg
1 cupChopped mustard greens or
-Swiss chard
1/2 cupCoarsely chopped green
-pepper
1 largeRed-ripe tomato, cored
-quartered
1/4 cupLoosely packed chopped
-cilantro
2 Fresh hot green chiles
-stemmed and seeded
2 Garlic cloves, peeled
1 tbspMild olive oil
1/2 tspGround cumin
1/2 tspGround coriander
1 tbspDijon-style mustard
1 tspSugar
1/2 tspSalt, or to taste
1/3 cupHeavy cream
Procedures:
1A full recipe of this sauce is enough for about 1 ?pounds of cooked fish, seafood or firm cubed tofu.
2Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed.
3Set aside.
4Heat oil in a 2-quart saucepan over medium-high heat.
5Add pureed mixture and cook, stirring constantly, for 5 minutes.
6Add the remaining ingredients.
7Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.
8Makes about 2 cups.
9Per tablespoon: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
10Laxmi hiremath writing in the san francisco chronicle, 6/24/92
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