RecipeDB

Cooking in progress....

Martha's Salsa Verde

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4995
Energy (kCal)366.9316
Carbohydrates (g)77.8434
Total fats (g)6.0238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces. | 2. Toss in bowl with remaining ingredients. Refrigerate several hours before serving. | 3. *Note* Salsa will keep refrigerated for 3 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 1 lb 145.1497 26.4898 4.3545 4.6266
    cilantro leaf 1 cup chopped 3.68 0.5872 0.3408 0.0832
    jalapeno pepper 5 diced 8.1562 1.8281 0.2559 0.1041
    scallion 6 chopped 192.0 44.04 10.98 1.14
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    lime juice 2 tablespoons squeezed 7.5625 2.5469999999999997 0.127 0.0212
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



    Similar Recipes by Processes Similar Recipes by Category Composition