The East: Velvety-Warm Mustard-Pepper Sauce
| Yield: | 2 Servings |
| Categories: | Sauces, Indian |
| 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 |
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