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Killer Salsa (Hot,hot,hot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9111
Energy (kCal)60.775
Carbohydrates (g)12.1797
Total fats (g)1.2452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. | 2. Throw into the blender with all other ingredients and blend well. | 3. Let set in the refrigerator to cool off. | 4. NOTE: | 5. Peppers, so watch out. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chile pequins 2 packets dried - - - -
    cumin 1 teaspoon Crushed 7.875 0.929 0.374 0.4677
    salt 1/2 teaspoon - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047

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



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