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My Restaurant-Style Salsa-Large Batch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.4235
Energy (kCal)671.1374
Carbohydrates (g)36.2992
Total fats (g)4.6755
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times. | 2. Add garlic, jalapeno (if using), sugar, salt and cumin. | 3. Pulse until the consistency that you like. I pulse about 10 mores times. | 4. Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes). | 5. It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 28 ounces diced 142.8814 30.8783 6.9853 1.5876
    rotel tomato chilies 20 ounces 504.3333 0.0 112.2 2.8333
    green onion 1 bunch trimmed cut - - - -
    cilantro 1 bunch - - - -
    garlic clove 3 chopped 504.3333 0.0 112.2 2.8333
    jalapeno 1 stemmed chopped 1.6312 0.3656 0.0512 0.0208
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338

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



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