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Salsa Enchilosa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.5454
Energy (kCal)836.7833
Carbohydrates (g)177.2688
Total fats (g)11.8959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shell tomatillos, garlic, and onion, and cut off stems from. | 2. peppers and tomatoes. | 3. Put all unreserved ingredients in a large pot, cover with water, and. | 4. boil for 15 minutes (from time water starts to boil). Peel off tomato. | 5. (not tomatillo) skins and discard. Blend these cooked items into puree. | 6. and add to a large bowl along with salt. Chop up all remaining items. | 7. and add to bowl with puree mixture. Mix well, then chill overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno pepper 3/4 lb 98.6565 22.1127 3.0958 1.2587
    tomatillo 1 1/2 1/2 217.7246 39.7347 6.5317 6.94
    yellow chile 1/4 - - - -
    tomato 12 265.68 57.4164 12.9888 2.952
    serrano chili 1/4 - - - -
    garlic 3 ounces 126.7222 28.116999999999997 5.4091 0.4252
    habanero pepper 2 - - - -
    salt 1 teaspoon - - - -
    cilantro - - - -
    onion 3 128.0 29.888 3.52 0.32
    jalapeno pepper 2 98.6565 22.1127 3.0958 1.2587
    yellow chile 2 - - - -
    serrano chili pepper 2 - - - -
    cilantro - - - -
    tomato 4 265.68 57.4164 12.9888 2.952
    onion 2 128.0 29.888 3.52 0.32
    salt - - - -

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



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