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Hot Pepper Sauce - A Trinidadian Staple

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)28.6784
Energy (kCal)438.1948
Carbohydrates (g)31.2622
Protein (g)4.5358
  • Cuisine

    Latin American >> Caribbean >> Rest Caribbean

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    habanero pepper 15 - - - -
    mango 1 peeled seeded cut - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    white vinegar 1 1/2 cups distilled 64.26 0.1428 0.0 0.0
    lime 2 juiced 2.5208 0.8490000000000001 0.0423 0.0071
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    mustard powder 1/4 cup - - - -
    salt 1 tablespoon - - - -
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    lime zest 1/2 teaspoon grated - - - -

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



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