RecipeDB

Cooking in progress....

Cebollas En Escabeche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.61
Energy (kCal)143.1975
Carbohydrates (g)31.1329
Total fats (g)0.3628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes. | 2. In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground. | 3. Cut the onions in half and slice them very thinly. Put them into a large bowl. | 4. Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions. | 5. Remove the chilies from the bag and peel the skins off. Deseed and rough chop them. | 6. Add the ground spices then the chilies to the bowl and stir in the vinegars. | 7. Add salt to taste and mix thoroughly. Cover and chill for 1 day before use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red fresno chile 2 - - - -
    allspice berry 1 teaspoon - - - -
    black peppercorn 1/2 teaspoon - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    white onion 2 128.0 29.888 3.52 0.32
    garlic clove 2 peeled - - - -
    white wine vinegar 1/3 cup - - - -
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition