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Tomatillo Free Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0512
Energy (kCal)1.6312
Carbohydrates (g)0.3656
Total fats (g)0.0208
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the jalepeno (s) in a food processor or blender. | 2. Purée the jalepeno. | 3. Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification. | 4. *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl. | 5. Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly. | 6. If you are incorporating your oil correctly, it is impossible to add too much. | 7. ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños. | 8. This recipe can easily be doubled or tripled or quadroupled, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno pepper 1 1.6312 0.3656 0.0512 0.0208
    corn oil 1 - 1 1/2 1/2 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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