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.