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Charred Red Onion Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3243
Energy (kCal)539.122
Carbohydrates (g)10.9371
Total fats (g)54.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place onion halves cut sides down in shallow pan. | 2. Bake at 425*F for 30 minutes or until onions are slightly soft when squeezed and their cut sides are blackened. | 3. When cool enough to handle, remove onion skins and trim stems. | 4. Place onions in a food processor with olive oil, vinegars and red pepper flakes. | 5. Process in two or three 2-second pulses or until coarsely chopped. | 6. Add olives and oregano and process 2 to 4 seconds just until chopped. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 3 halved - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    red pepper flake 1 teaspoon crushed - - - -
    black olive 1 cup pitted - - - -
    oregano leaf 2 tablespoons - - - -

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



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