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| 1 Tasse | Chopped mustard greens or Swiss chard |
| 1/2 Tasse | green Pepper coarsely chopped |
| 1 gross | Red-ripe tomato; cored, quartered |
| 1/4 Tasse | Loosely packed cilantro; chopped |
| 2 | Fresh hot green chiles; stemmed and seeded |
| 2 | cloves garlic peeled |
| 1 Esslöffel | Mild olive oil |
| 1/2 Teelöffel | ground cumin |
| 1/2 Teelöffel | coriander ground |
| 1 Esslöffel | Dijon mustard |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | Salt |
| 1/3 Tasse | heavy cream |
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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.
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