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Chili Sauce II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8673
Energy (kCal)4271.476
Carbohydrates (g)1048.8522
Total fats (g)2.1442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash, peel, remove stem ends and core and quarter tomatoes into a 10 quart kettle. | 2. Cook 15 minutes. | 3. Drain off 6 cups of tomato juice, use for cooking another recipe. | 4. Add celery, onion, green pepper simmer 1 1/2 hours. | 5. Add cinnamon stick, brown sugar, vinegar, salt, mustard, cloves and cook another 1 1/2 hours. | 6. Remove cinnamon. | 7. Pour into hot jars, leaving 1/2" head space. | 8. Process in hot water bath for 15 minutes for pints, after water comes to a boil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 12 -14 0.0 0.0 0.0 0.0
    celery 4 cups 64.64 11.9988 2.7876 0.6868
    onion 2 1/2 cups ground 160.0 37.36 4.4 0.4
    green pepper 2 1/2 cups ground 74.5 17.284000000000002 3.2035 0.6332
    cinnamon 6 inches - - - -
    brown sugar 4 1/2 cups 3762.0 971.091 1.188 0.0
    cider vinegar 4 cups 200.76 8.8908 0.0 0.0
    salt 1/4 cup - - - -
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    clove 1 1/2 1/2 ground 8.631 2.0642 0.1881 0.4095

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



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