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Cooked Red Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2384
Energy (kCal)62.069
Carbohydrates (g)13.7631
Total fats (g)0.5397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool. | 2. When cool enough to handle, stem, seed, and roughly chop. | 3. Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency. | 4. Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills. | 5. Store in a pint jar in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can chopped drained 62.068999999999996 13.7631 3.2384 0.5397
    jalapeno choose 1 -2 fat - - - -
    garlic salt 1 teaspoon - - - -

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



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