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Salsa Verde (Green Salsa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0106
Energy (kCal)325.563
Carbohydrates (g)5.1036
Total fats (g)1.8721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tomatillos in a sauce pan and add enough water to just cover. | 2. Bring to a boil and then simmer for about 6-8 minutes or until tender. | 3. Remove tomatillos and reserve the water. | 4. Place tomatillos and the rest of the ingredients into a food processor and pulse until just about smooth. | 5. Add enough of the reserved water to make your desired consistency. Pulse a few more times to mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo green tomato 12 ounces 302.6 0.0 67.32 1.7
    onion 1/2 chopped 14.0 3.2689999999999997 0.385 0.035
    cilantro 1 tablespoon fine-chopped 0.23 0.0367 0.0213 0.0052
    serrano chili 1 teaspoon minced 302.6 0.0 67.32 1.7
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    sugar 1/8 teaspoon 2.2942 0.5738 0.0 0.0
    salt - - - -

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



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