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Farm-to-Table Pico de Gallo

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5929
Energy (kCal)311.2354
Carbohydrates (g)73.1365
Total fats (g)1.4336
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix tomatoes and onion in a bowl. | 2. Process carrot, cilantro, jalapeno peppers, green chile peppers, poblano chile, lime juice, and garlic in a food processor to your preferred texture; add to tomato mixture and stir. Season the mixture with sea salt. | 3. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 4 diced - - - -
    onion 1 cup diced 64.0 14.944 1.76 0.16
    carrot 1 peeled chopped 52.48 12.2624 1.1904 0.3072
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    jalapeno pepper 3 - - - -
    green chile pepper 2 179.91 42.5487 8.9955 0.8996
    poblano chile 1/4 - - - -
    lime 1 juiced 1.2604 0.4245 0.0212 0.0035
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    sea salt 1 teaspoon - - - -

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



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