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Chile Morita Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3545
Energy (kCal)339.4525
Carbohydrates (g)74.4898
Total fats (g)4.6266
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles, turn off the heat, and allow them to soften and become plumper, which will take about half an hour. | 2. Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and puree until smooth. It will be a deep red color with lots of seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chilies 2 dried 194.3028 48.0 0.0 0.0
    tomatillo 1 lb 145.1497 26.4898 4.3545 4.6266
    garlic clove 1 unpeeled cut - - - -
    salt - - - -

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



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