Mustard-Pepper Sauce

• 1 cup mustard greens chopped, or swiss chard
• 1/2 cup green bell peppers coarsely chopped
• 1 large tomatoes ripe, cored, quartered
• 1/4 cup cilantro loosely packed, chopped
• 2 each green chili peppers hot, fresh, stemmed and seeded
• 2 each garlic cloves peeled
• 1 tablespoon olive oil
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander ground
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt or to taste
• 13 cup heavy whipping cream

1. A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.
2. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed.
3. Set aside.
4. Heat oil in a 2-quart saucepan over medium-high heat.
5. Add pureed mixture and cook, stirring constantly, for 5 minutes.
6. Add the remaining ingredients.
7. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

chard, green bell peppers, tomatoes, cilantro loosely, green chili peppers, garlic, olive oil, cumin ground, coriander ground, mustard, sugar, salt, heavy whipping cream

Taken from recipeland.com/recipe/v/mustard-pepper-sauce-45889 (may not work)