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                 EAST: VELVETY WARM MUSTARD PEPPER SAUCE

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Indian                           Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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       t            Sugar
     1/2   ts           Salt, or to taste
     1/3   c            Heavy cream

  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.
 


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