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East Velvety Warm Mustard Pepper Sauce Recipe

East Velvety Warm Mustard Pepper Sauce recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print East Velvety Warm Mustard Pepper Sauce recipe  PDF


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 mi ture 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. La mi Hiremath writing in the San Francisco Chronicle, 6/24/92.

East Velvety Warm Mustard Pepper Sauce recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
448 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print East Velvety Warm Mustard Pepper Sauce recipe  PDF   Tilapia recipes RSS   New

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