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Salsa Verde W-Avocado

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3804
Energy (kCal)284.52
Carbohydrates (g)10.5676
Total fats (g)27.1516
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coarsely chop vegetables except avocados. Place all ingredients in a iron skillet with 2 Tablespoons olive oil. Cook until tender. | 2. Remove from heat. | 3. Place in a blender and blend well. | 4. Cut avocados in half remove seed and scoop pulp into the warm mixture. Blend until well mixed. Salt to taste. The avocados will not turn dark because of heating and this will retain its green color for several days in the refrigerator. | 5. My family and friends love this recipe. | 6. Being the newbie here I wanted to share something special from my kitchen. | 7. This can be served warm or cold. | 8. Hope you enjoy ! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    golf ball tomatillo 18 -20 sized - - - -
    serrano pepper 3 -6 0.0 0.0 0.0 0.0
    onion 1 44.0 10.274000000000001 1.21 0.11
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    garlic clove 3 -4 - - - -
    avocado 2 -3 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -

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



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