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2009 Summer Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.0808
Energy (kCal)1086.4657
Carbohydrates (g)242.872
Total fats (g)6.6303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes. | 2. Fill into hot sterile jars leaving 1/2 inch head space. | 3. Being careful not to leave any salsa on the rims. | 4. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands. | 5. Process for 10 minutes in a hot water bath. | 6. Label and store in a dark place. Use with 1 year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 6 cups shredded 126.48 23.1384 9.0024 2.3808
    red pepper 4 cups shredded 240.0 52.86 11.22 2.64
    onion 4 cups shredded 256.0 59.776 7.04 0.64
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    lime juice zest 1 cup juice - - - -
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    bell pepper 2 - - - -
    jalapeno 1 minced 1.6312 0.3656 0.0512 0.0208
    chipotle chile adobo 2 minced - - - -
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    tomato 8 -10 cups diced 0.0 0.0 0.0 0.0
    tomato paste 6 ounces 139.4795 32.1653 7.3482 0.7995
    sugar 1/3 cup 268.66 67.1987 0.0 0.0

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



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