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Piri Piri Sauce (Portugal, Algarve) Homemade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2411
Energy (kCal)90.7184
Carbohydrates (g)19.9807
Total fats (g)0.9979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero. | 2. Pack the chiles and peppers into a sterilized jar with the salt. | 3. Seal and leave for 4 weeks. | 4. After 4 weeks, put in a food processor, add the vinegar and blend. | 5. Put in a bottle, keep in a cool, dark place and let the flavors meld for a week. | 6. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot red chili pepper 8 ounces seeds sliced 90.7184 19.9807 4.2411 0.9979
    red pepper 8 ounces mild seeded sliced 90.7184 19.9807 4.2411 0.9979
    salt 1/4 cup coarse - - - -
    white wine vinegar 2/3 cup - - - -

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



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