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Ninfa's Red Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1893
Energy (kCal)2.0444
Carbohydrates (g)0.3262
Total fats (g)0.0462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside. | 2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes. | 3. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes. | 4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color. | 5. This salsa may be made in advance and either refridgerated or frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chile de arbol 1 -2 - - - -
    red pepper 1 -2 0.0 0.0 0.0 0.0
    tomato 4 halved - - - -
    garlic clove 3 - - - -
    cilantro 4 sprigs 2.0444 0.3262 0.1893 0.0462
    salt 1 teaspoon - - - -
    jalapeno 1 -2 0.0 0.0 0.0 0.0
    oil 1 -2 tablespoon 0.0 0.0 0.0 0.0
    tomato sauce 1/2 cup - - - -

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



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