Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped mustard greens or -- Swiss chard
     1/2  cup           coarsely chopped green -- pepper
   1      large         red-ripe tomato -- cored, quartered
     1/4  cup           loosely packed chopped -- cilantro
   2                    fresh hot green chiles -- stemmed and seeded
   2                    garlic cloves -- peeled
   1      tablespoon    mild olive oil
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground coriander
   1      tablespoon    Dijon-style mustard
   1      teaspoon      sugar
     1/2  teaspoon      salt -- or to taste
     1/3  cup           heavy cream

Preparation:

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. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.