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Pico De Gallo from the Garden for a Crowd

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.3656
Energy (kCal)869.5283
Carbohydrates (g)142.7689
Total fats (g)31.5389
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one. | 2. Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa. | 3. Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 8 cups seeded chopped drained 331.2 73.44 17.28 2.88
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    red onion 1 chopped 64.0 14.944 1.76 0.16
    white onion 1/2 chopped 64.0 14.944 1.76 0.16
    scallion 4 chopped 128.0 29.36 7.32 0.76
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    chive 1 teaspoon chopped 0.3 0.0435 0.0327 0.0073
    jalapeno pepper 6 seeded chopped 9.7875 2.1938 0.3071 0.1249
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    salt pepper - - - -
    lime 2 juiced 2.5208 0.8490000000000001 0.0423 0.0071
    tomato sauce - - - -
    tomato paste - - - -

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



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