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Rio Brava Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.5715
Energy (kCal)1933.185
Carbohydrates (g)399.2642
Total fats (g)36.2638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. I used the food processor to chop up my ingredients. You may chop by hand, of course. | 2. Mix and chill. Serve with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato puree 1 gallon crushed 1520.0 359.2 66.0 8.4
    green chili 3/4 cup chopped 45.0 10.6425 2.25 0.225
    jalapeno pepper 3/4 cup pickled chopped 19.575 4.3875 0.6143 0.2498
    white onion 1 1/4 cups chopped 80.0 18.68 2.2 0.2
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    cilantro 1 1/4 1/4 chopped 4.6 0.7340000000000001 0.426 0.10400000000000001
    salt 2 1/8 1/8 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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