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Colorful Chipotle Roasted Corn Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.5844
Energy (kCal)562.1235
Carbohydrates (g)111.5758
Total fats (g)6.0835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown. | 2. Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them. | 3. Combine all ingredients in a bowl, mix, cover with plastic wrap. | 4. Refrigerate the mixture for 1 hour. | 5. Add lime juice, mix, replace plastic wrap. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kernel corn 2 cans drained sweet 553.8531 109.3754 15.3049 6.0036
    red onion 1/2 diced - - - -
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    jalapeno pepper 2 diced 3.2625 0.7312 0.1024 0.0416
    mini pepper 2 sweet - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    salt - - - -

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



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