Velvety-warm mustard-pepper sauce
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Velvety-warm mustard-pepper sauce
  Vegetarian    Sauces  
Last updated 6/12/2012 1:28:29 AM. Recipe ID 63872. Report a problem with this recipe.
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      Title: Velvety-warm mustard-pepper sauce
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
  1 (packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely
  chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup
  loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
  seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2
  teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon
  Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt, or to taste
  1/3 cup heavy cream 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.
  * QMPro 1.50 42-2480 * I'm a lumberjack and I'm okay... Converted by
  MMCONV vers. 1.50

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Recipe ID 63872 (Apr 03, 2005)

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