Velvety Warm Mustard Pepper Sauce

Submitted by Beckster

A full recipe of this sauce is enough for about 1 ½ pounds of cooked fish, seafood or firm cubed tofu.

YIELD

2 cups

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1

CUP MUSTARD GREENS
or swiss chard, chopped *

½

CUP GREEN BELL PEPPERS
coarsely chopped

1

LARGE TOMATOES
cored, quartered

¼

CUP CILANTRO
loosely packed

2

EACH GREEN CHILI PEPPERS
fresh, stemmed, seeded *

2

CLOVES GARLIC
peeled

1

TABLESPOON OLIVE OIL
mild

½

TEASPOON CUMIN
ground

½

TEASPOON CORIANDER
ground

1

TABLESPOON DIJON MUSTARD

1

TEASPOON SUGAR

½

TEASPOON SALT
or to taste

⅓

CUP HEAVY WHIPPING CREAM

Directions

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

Comments

Nutrition Facts

Serving Size 98g (3.5 oz)

Amount per Serving

Calories 134 73% of calories 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?

Trans-fat Free, Low Carb