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Salsa Verde Con Avocado

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4653
Energy (kCal)15.7111
Carbohydrates (g)3.6308
Total fats (g)0.0496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil tomatillos and jalapeños until soft and tender. | 2. Bring all ingredients in blender tomatillos, jalapeños, cilantro, garlic, onion, salt and use the water used for boiling for the 1/4. Put all in blender along with 1/2 of the avocado or whole depends how thick you like it. Start with 1/2 first. | 3. Blend all ingredients together; add salt if needed or if desire thicker add rest of avocado. | 4. Top on grilled steak, chops, or chicken. | 5. Note: Add little more water if needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    3 tomatillos sized - - - -
    avocado 1 - - - -
    cilantro 1 sprig 0.5111 0.0816 0.0473 0.0116
    garlic clove 2 - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    jalapeno 4 -5 0.0 0.0 0.0 0.0
    onion 1 slice 15.2 3.5492 0.418 0.038
    salt - - - -

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



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