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West African Pepper Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8241
Energy (kCal)581.9969
Carbohydrates (g)23.2665
Total fats (g)55.0445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences). | 2. Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt. | 3. Half way through cooking, pour in olive oil. | 4. Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more. | 5. Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot pepper jalapeno 3 -4 cut pickled drained washed - - - -
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    onion 2 chopped 56.0 13.075999999999999 1.54 0.14
    garlic clove 5 peeled - - - -
    gingerroot 1 -2 peeled - - - -
    cayenne pepper 1/2 tablespoon ground 8.427 1.5007 0.3183 0.4577
    liquid seasoning 2 teaspoons - - - -
    sea salt 1 pinch - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0

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



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