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Mexicana Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2345
Energy (kCal)177.1497
Carbohydrates (g)33.9618
Total fats (g)4.7066
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside. | 2. Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain. | 3. Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes. | 4. Turn into medium bowl. Add salt to taste. | 5. NOTE: Use immediately or cover and refrigerate overnight for richer taste. | ---------------------------------------------------------------------------
    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
    jalapeno pepper 2 -3 0.0 0.0 0.0 0.0
    garlic clove 1 -2 - - - -
    onion 1/2 32.0 7.472 0.88 0.08
    cilantro 6 -8 sprigs 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -

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



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