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Aceitunas Picante (Chili Olives)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.307
Energy (kCal)3866.886
Carbohydrates (g)6.7385
Total fats (g)434.1319
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin. | 2. Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel). | 3. Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 3 sliced - - - -
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    black olive 1 1/2 cured - - - -
    parsley 1/2 cup minced 10.8 1.899 0.8909999999999999 0.237
    red chili pepper flake 1 tablespoon - - - -
    coriander seed 3 teaspoons crushed 16.092 2.9695 0.6679999999999999 0.9596
    cumin seed 2 teaspoons crushed 15.75 1.8581 0.748 0.9353
    olive oil 2 cups 3818.88 0.0 0.0 432.0

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



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