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Roasted Red Pepper Dip I

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8817
Energy (kCal)277.0805
Carbohydrates (g)66.0782
Total fats (g)1.1109
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes. | 2. Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato green chile pepper 1 can diced - - - -
    red pepper 1 jar roasted - - - -
    onion 3/4 cup diced 48.0 11.208 1.32 0.12
    red wine 1/3 cup - - - -
    brown sugar 5 tablespoons 171.0 44.1405 0.054000000000000006 0.0
    chile pepper 2 seeded chopped 4.995 1.077 0.1631 0.0896
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    white vinegar 2 tablespoons distilled 5.364 0.0119 0.0 0.0
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    cumin seed 1 1/2 teaspoons 11.8125 1.3936 0.561 0.7015

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



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