RecipeDB

Cooking in progress....

Roasted Guajillo Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5708
Energy (kCal)44.38
Carbohydrates (g)10.0779
Total fats (g)0.252
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat your oven to 400 degrees. | 2. On a cookie sheet, roughly chop your onion, tomatoes, and lay out face up. Peel the garlics and place on cookie sheet too. Roast in the oven for about 15 minutes. | 3. While the veggies are roasted, take your guajillo chiles, and put them in a frying pan on medium heat, to soften. Cook on each side about 45 seconds - 1 minutes, or until they are soft. Do not let them get black and crunchy! | 4. Pull your guajillo chiles out of the frying pan, and slice them up. If you don't like spicy, remove seeds. I leave the seeds because I like spicy! | 5. In your blender, combine all ingredients (roasted veggies, chiles, canned tomatoes, and salt). Blend until all ingredients are ground up, and there is a smooth consistency. | 6. Enjoy with your favorite tortilla chips, as a sauce for enchiladas, a sauce to acompany fajitas, or any sort of Mexican dish you would like! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    guajillo chilies 6 -8 - - - -
    onion 1 28.0 6.537999999999999 0.77 0.07
    garlic clove 6 - - - -
    tomato 1 16.38 3.5399 0.8008 0.182
    fire tomato 1 can fire-roasted - - - -
    salt 1 teaspoon - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition