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Georgian Salsa (Ajika)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6522
Energy (kCal)13.2395
Carbohydrates (g)2.0963
Total fats (g)0.4385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder. | 2. Finely chop cilantro, basil, and garlic together in a food processor. | 3. Add bell pepper and jalapenos and pulse until finely chopped. | 4. Add vinegar, coriander mixture, and salt and blend until just combined. | 5. Cooks' note: Ajika keeps, chilled, in an airtight container 4 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    fenugreek seed 1/2 teaspoon 5.9755 1.0795 0.4255 0.1186
    cilantro stem 1/2 cup - - - -
    basil leaf 1/4 cup - - - -
    garlic clove 2 - - - -
    red bell pepper 1 cut - - - -
    jalapeno chilies 4 trimmed halved - - - -
    red wine vinegar 2 teaspoons 1.9 0.027000000000000003 0.004 0.0
    kosher salt 1/2 teaspoon - - - -

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



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