Free Recipe East: Velvety Warm Mustard Pepper Sauce
Recipe Type: Free India Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2
Ingredients for East: Velvety Warm Mustard Pepper Sauce Recipe
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
East: Velvety Warm Mustard Pepper Sauce Preparation
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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