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Tomatillos, Cherry Tomatoes and Basil Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.458
Energy (kCal)63.44
Carbohydrates (g)9.4415
Total fats (g)1.3614
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the tomatoes and tomatillos in a mixing bowl. | 2. Put the basil vinegar, water and salt in a saucepan over high heat. | 3. Bring to a boil, then remove from the heat and set aside to cool. | 4. Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade. | 5. Add the sliced basil and the lemon to the tomato mixture, then press in the garlic. | 6. Pour cooled vinegar liquid over the tomatoe mixture and toss to coat. | 7. Marinate for 2 hours at room temperature before refrigerating. | 8. Serve chilled, as codiment or add to salad greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 1/2 cup - - - -
    yellow cherry tomato 1/2 cup - - - -
    tomatillo 1 cup quartered 42.24 7.7088 1.2672 1.3464
    vinegar 1/3 cup 16.73 0.7409 0.0 0.0
    water 1/3 cup 0.0 0.0 0.0 0.0
    kosher salt 1/2 tablespoon - - - -
    basil leaf 6 teaspoon used - - - -
    lemon 2 slices cut - - - -
    garlic 1 clove smashed 4.47 0.9918 0.1908 0.015

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



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