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Portuguese-Style Red Pepper Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3816
Energy (kCal)8.94
Carbohydrates (g)1.9836
Total fats (g)0.03
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth. | 2. Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream. | 3. Makes about 2 1/2 cups. | 4. Note: The paste will keep in the refridgerator for up to 4 days. | 5. If it separates a little, drain off liquid. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 roasted cut - - - -
    jalapeno serrano pepper 1 roasted cut - - - -
    salt 1/2 teaspoon - - - -
    garlic 2 cloves crushed peeled 8.94 1.9836 0.3816 0.03
    extra virgin olive oil 3 tablespoons divided - - - -

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



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