Velvety Warm Mustard Pepper Sauce
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.
Yield
2 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mustard greens
or swiss chard, chopped |
*
|
| 118 | ml |
green bell peppers
coarsely chopped |
|
| 1 | large |
tomatoes
cored, quartered |
|
| 59 | ml |
cilantro
loosely packed |
|
| 2 | each |
green chili peppers
fresh, stemmed, seeded |
*
|
| 2 | cloves |
garlic
peeled |
|
| 15 | ml |
olive oil
mild |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 15 | ml |
dijon mustard
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
or to taste |
|
| 79 | ml |
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.
