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Heirloom Tomato and Chili Preserves

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)108.7987
Protein (g)8.7805
Carbohydrates (g)111.1577
Energy (kCal)1461.2942
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a clean jar, place tomatoes, shallots, chilies and set aside. | 2. In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat. | 3. In small saucepan add the remaining ingredients and bring to a boil. | 4. Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables. | 5. Allow to sit for 4 hours before refigerating. | 6. **Best if eaten the next day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heirloom tomato 1 cup halfed - - - -
    shallot 2 cut 230.4 53.76 8.0 0.32
    jalapeno 1 -2 cut 0.0 0.0 0.0 0.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    kosher salt 2 1/2 tablespoons - - - -
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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