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Salsa Verde Molcajete

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan). | 2. Turn often so as not to burn. | 3. When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky. | 4. Add salt or soup mix to taste. | 5. Olive oil can be added if you like, but is not necessary. Cilantro can be added as well. | 6. A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 4 -6 0.0 0.0 0.0 0.0
    habanero pepper 1 - - - -
    garlic clove 1 - - - -
    salt - - - -
    cilantro - - - -
    olive oil - - - -

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



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