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Sun-Cooked Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3803
Energy (kCal)517.711
Carbohydrates (g)57.8678
Total fats (g)31.2856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. This is a great recipe for the fact that it's so easy to adjust ingredients as well as amount. It's all up to your personal preferances and tastes. | 2. Combine all ingredients in a large jar. | 3. Cover the jar lightly with a layer of cheesecloth, secure, and place in a sunny spot for 4 hours. | 4. Enjoy! And don't forget to refridgerate the left overs. | 5. Note: I'm guestimating the serving size. We always just made it and never bothered to try and figure any of that out. :D. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 lbs chopped 163.2934 35.2895 7.9832 1.8144
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    tomatillo 1/2 chopped 72.5749 13.2449 2.1772 2.3133
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    adobo seasoning 1 -2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0

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



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