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Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3035
Energy (kCal)16.07
Carbohydrates (g)4.8982
Total fats (g)0.1892
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste. | 2. If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste. | 3. Then add in the dried oregano and grind it in for another minute. | 4. Add in the rest of the ingredients and give it a thorough mix. | 5. You may leave the marinade refrigerated to infuse or use it up straight away. | 6. Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    habanero pepper 4 -5 stemmed deseeded - - - -
    garlic clove 2 -3 - - - -
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    sea salt 1 teaspoon - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    olive oil 4 -5 tablespoons 0.0 0.0 0.0 0.0

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



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