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Sundried Tomato Guacamole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9652
Energy (kCal)32.92
Carbohydrates (g)7.6188
Total fats (g)0.1008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl. | 2. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. | 3. Scoop the onion into a small strainer and rinse under cold water. | 4. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. | 5. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference. | 6. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours). | 7. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 3 ripe - - - -
    white onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    hot green chili pepper 1 -2 stemmed seeded chopped - - - -
    sun tomato 1/4 cup sun-dried chopped - - - -
    cilantro 1/4 cup chopped cut 0.92 0.1468 0.0852 0.0208
    salt - - - -
    lime juice 1 -2 tablespoon 0.0 0.0 0.0 0.0
    feta salted - - - -

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



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