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Cinco de Mayo Salsa Cruda

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)136.0649
Energy (kCal)655.7401
Carbohydrates (g)12.501
Total fats (g)3.5613
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain tomatoes in a strainer for 15 minutes. | 2. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry grape tomato 1 1/2 pounds diced 605.2014 0.0 134.6403 3.4
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    jalapeno chile pepper 1 seeded minced 605.2014 0.0 134.6403 3.4
    serrano chile pepper 1 seeded minced 605.2014 0.0 134.6403 3.4
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt 1 teaspoon - - - -
    white sugar 1 pinch 1.0159 0.2624 0.0 0.0
    mint leaf 2 tablespoons minced 605.2014 0.0 134.6403 3.4
    cilantro 1/2 bunch chopped - - - -
    salt to taste - - - -

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



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