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Randy Red Salsa Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1571
Energy (kCal)108.974
Carbohydrates (g)24.4767
Total fats (g)0.8218
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the tomatoes and onion, blending well. | 2. Add all the other ingredients, blending well. | 3. Let stand for 1 hour before serving for the flavors to meld. | 4. May be served at room temperature or chilled. | 5. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, | 6. Oysters, Mushroom Caps | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cups Diced 82.8 18.36 4.32 0.72
    onion 1/4 cup Chopped 16.0 3.736 0.44 0.04
    garlic 1 1/2 1/2 Minced 6.705 1.4877 0.2862 0.0225
    salt 1/8 teaspoon - - - -
    oregano 1/4 teaspoon Dried 0.6625 0.1723 0.0225 0.0107
    lime juice 3/4 teaspoon 0.9453 0.3184 0.0159 0.0026
    jalapeno pepper 1 tablespoon 1.6312 0.3656 0.0512 0.0208
    cilantro 1 tablespoon Chopped 0.23 0.0367 0.0213 0.0052

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



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