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Chipotle and Roasted Corn Salsa

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4015
Energy (kCal)512.1854
Carbohydrates (g)87.7283
Total fats (g)18.5993
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl. | 2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking spray - - - -
    corn 2 cups 249.4 54.23 9.482999999999999 3.915
    tomato 2 vine-ripened cut 124.1379 27.5262 6.4768 1.0795
    red onion 1 diced - - - -
    red bell pepper 3/4 cup diced - - - -
    jalapeno pepper 2 reserved minced 3.2625 0.7312 0.1024 0.0416
    chipotle pepper 2 teaspoons chopped canned - - - -
    lime juice 4 tablespoons 15.125 5.0941 0.2541 0.0424
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    salt to taste - - - -

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



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