Ingredients
- 2 green chiles (fresh hot)
- 2 garlic (cloves)
- 1 ripe tomato (red)
- 240 ml mustard greens (chopped)
- 80 ml cream (heavy)
- 65 gr coarsely green -pepper (chopped)
- 34 gr loosely packed -cilantro (chopped)
- 16 ml dijon-style mustard
- 16 ml mild olive oil
- 4 gr sugar
- 1 gr cumin (ground)
- 1 gr coriander (ground)
A full recipe of this sauce is enough for about 1.5 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 litre 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, dozen 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, 0. 0.27173913043478.