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Olive Oil with Capers and Chili Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the capers under running water and drain well on paper towels. | 2. Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle. | 3. Add the remaining capers and the chili peppers and fill the bottle with olive oil. | 4. Cover and keep in a cool, dark place for a week, shaking from time to time, before using. | 5. This oil will keep for 3-6 months in a cool, dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    large caper salt 1 jar packed - - - -
    hot chili pepper 2 -3 - - - -
    extra virgin olive oil 2 cups - - - -

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



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