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Salsa Roja

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3402
Energy (kCal)217.494
Carbohydrates (g)21.809
Total fats (g)14.7253
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes. | 2. Cover saucepan and remove from heat; let stand for 10 minutes. | 3. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 1 quart - - - -
    ancho chile 8 stemmed seeded - - - -
    plum tomato 3 chopped - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    red chile 1 stemmed - - - -
    garlic 3 cloves chopped 13.41 2.9754 0.5724 0.045
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    kosher salt 2 teaspoons - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cider vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0

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



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