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Morelos Salsa Verde

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5812
Energy (kCal)311.1605
Carbohydrates (g)57.2148
Total fats (g)9.577
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes. | 2. Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 2 pounds husked 290.2995 52.9797 8.709 9.2533
    jalapeno pepper 2 3.2625 0.7312 0.1024 0.0416
    garlic 3 cloves peeled 13.41 2.9754 0.5724 0.045
    clove 1 dash - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    black pepper 1 dash 0.251 0.064 0.0104 0.0033
    chicken bouillon granule 1 teaspoon - - - -

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



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