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Salsa Mexicana Cruda (Fresh Mexican Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)297.3352
Energy (kCal)6119.9443
Carbohydrates (g)1324.0922
Total fats (g)67.2469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely chop the onions. | 2. Mix with all the other ingredients. | 3. Although this can be made upto 3 hours ahead, it is best made just before eating, as it soon loses its crispness and the cilantro will not retain its sharp flavour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 150 6031.4843 1303.4708 294.8726 67.0165
    onion 2 88.0 20.548000000000002 2.42 0.22
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    salt 1/2 teaspoon - - - -
    water 75 0.0 0.0 0.0 0.0

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



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