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Bob's Favorite Hot Salsa (Hot Water Bath Canning Method)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.2964
Energy (kCal)717.4185
Carbohydrates (g)154.5605
Total fats (g)4.0894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the tomatoes, peppers and onions and boil for 10 minutes. | 2. Remove from heat and add remaining ingredients, mixing well. | 3. Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath. | 4. Let cool and remove bands and store in a cool dry place for up to 1 year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 5 blanched seeded cored 310.3448 68.8156 16.1919 2.6987
    green chili pepper 2 seeded chopped 179.91 42.5487 8.9955 0.8996
    white onion 1 lb chopped 181.4372 42.3656 4.9895 0.4536
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    kosher salt 3 teaspoons - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cilantro 1/2 - 1 cup chopped 0.0 0.0 0.0 0.0

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



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