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East: Velvety Warm Mustard Pepper Sauce

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Indian Sauces


  • 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 ts 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.
From Gemini's MASSIVE MealMaster collection at