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Massa De Pimentao (Red Paprika Paste)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)477.36
Carbohydrates (g)-
Total fats (g)54.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and quarter bell peppers. | 2. Combine with salt and let stand for 24 hours at room temperature. | 3. Preheat oven grill, thoroughly wash salted peppers, pat dry. | 4. Place on baking tray, skin up, under the grill and bake until skin gets black. | 5. Let cool a bit, then remove skin. | 6. Puree with garlic and olive oil in a blender or food processor. | 7. Store in airtight jar in the fridge for up to two weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 3 - - - -
    salt 1 tablespoon - - - -
    garlic clove 2 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0

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



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