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El Compadre's Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6898
Energy (kCal)31.5975
Carbohydrates (g)7.2506
Total fats (g)0.463
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a non-reactive bowl. | 2. Let stand about 1 hour to allow flavors to marry. | 3. Adjust seasoning if necessary. | 4. Yield is estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 6 -8 diced - - - -
    garlic clove 3 -4 peeled minced - - - -
    rice wine vinegar 1/4 cup - - - -
    zucchini 1 diced 20.06 3.6698 1.4278 0.3776
    yellow squash 1 diced - - - -
    jalapeno pepper 3 -4 minced 0.0 0.0 0.0 0.0
    orange bell pepper 1 seeded diced - - - -
    white onion 1 peeled diced - - - -
    english cucumber 1/2 diced - - - -
    celery leaf 2 stalks minced - - - -
    lime juice 2 7.5625 2.5469999999999997 0.127 0.0212
    oregano 1/2 tablespoon 3.975 1.0338 0.135 0.0642
    sage leaf 2 tablespoons minced - - - -
    salt - - - -
    pepper - - - -

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



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