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Mustard-Pepper Sauce

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Recipe

 

Yield

2 cups

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup mustard greens
chopped, or swiss chard
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½ cup green bell peppers
coarsely chopped
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1 large tomatoes
ripe, cored, quartered
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¼ cup cilantro
loosely packed, chopped
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2 each green chili peppers
hot, fresh, stemmed and seeded
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2 each garlic cloves
peeled
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1 tablespoon olive oil
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½ teaspoon cumin
ground
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½ teaspoon coriander
ground
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1 tablespoon dijon mustard
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1 teaspoon sugar
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½ teaspoon salt
or to taste
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cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
237 ml mustard greens
chopped, or swiss chard
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118 ml green bell peppers
coarsely chopped
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1 large tomatoes
ripe, cored, quartered
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59 ml cilantro
loosely packed, chopped
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2 each green chili peppers
hot, fresh, stemmed and seeded
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2 each garlic cloves
peeled
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15 ml olive oil
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2.5 ml cumin
ground
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2.5 ml coriander
ground
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15 ml dijon mustard
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5 ml sugar
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2.5 ml salt
or to taste
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79 ml heavy whipping cream
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Directions

A full recipe of this sauce is enough for about 1½ 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 puréed 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 13473% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 625mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 17% Vitamin C 77%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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