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Mexican Red Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.8143
Energy (kCal)992.7731
Carbohydrates (g)118.5821
Total fats (g)57.9218
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients, except for the 1/2 cup of water in a food processor or blender and blend until smooth. | 2. Pour sauce into a medium sauce pan and add remaining 1/2 cup of water. | 3. Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes. | 4. Note: Makes Aprox 2 quarts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cans diced 80.4198 17.3796 3.9316 0.8936
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    water 1 cup 0.0 0.0 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    green pepper 1/4 cup diced 7.45 1.7284 0.3203 0.0633
    jalapeno 1 chopped - - - -
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1 teaspoon - - - -

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



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