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Roasted Pepper-Avocado Salsa

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4807
Energy (kCal)1208.6569
Carbohydrates (g)57.2569
Total fats (g)109.722
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 35 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to broil. | 2. Arrange the habanero and Anaheim chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skin blackens and blisters, about 3 minutes for the habanero pepper. Remove habanero pepper. Turn the Anaheim peppers and continue broiling until all sides are done. When completed, place peppers in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel the skin off each one. Remove stems and seeds from the Anaheim peppers. Finely chop the peppers and place in a large bowl. | 3. Combine the avocados, tomatoes, onion, garlic, olive oil, and lime juice with the pepper mixture. Season with salt and black pepper. Chill 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    habanero pepper 1 halved seeded - - - -
    anaheim chile pepper 3 - - - -
    avocado 4 peeled pitted diced - - - -
    tomato 4 ripe diced 167.44 37.128 8.736 1.456
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic 5 cloves minced 22.35 4.959 0.9540000000000001 0.075
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    lime 1 juiced 1.2604 0.4245 0.0212 0.0035
    kosher salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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