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Mexi-Mild Red Chili Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1054
Energy (kCal)169.1545
Carbohydrates (g)32.8703
Total fats (g)3.3647
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend diced tomatoes to a near puree consistency. | 2. Combine water and cornstarch in a saucepan, whisk until combined. | 3. Add all ingredients, bring to a boil, then reduce to a simmer. | 4. Simmer 10 minutes. | 5. Remove from heat and allow to cool for 30 minutes. | 6. Store refrigerated or freeze for future use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    salt 1 teaspoon - - - -
    cayenne pepper 1 tablespoon 16.854 3.0014 0.6365 0.9153
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    garlic powder 4 teaspoons 41.044 9.0185 2.0522 0.0905
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    tomato 6 ounces diced 30.6175 6.6168 1.4969 0.3402
    cider vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    water 2 3/4 cups 0.0 0.0 0.0 0.0

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



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