RecipeDB

Cooking in progress....

Homemade Fresh Chili Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.2812
Energy (kCal)2214.6805
Carbohydrates (g)44.1369
Total fats (g)223.3763
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the Guajillo chili peppers in water for a couple of hours. The seeds should float to the top. Discard the stems and pods and clean off any remaining dirt. Wash the cilantro leaves in a colander and set aside. | 2. In 3 tablespoons of oil, saute the onions till soft and translucent, on a medium heat, stirring often. Turn the heat down a bit and add the cilantro and chili peppers. Keep stirring and saute for 10 minutes, then add the Ro-Tel, cumin & cayenne, and let simmer for about 20-25 minutes more, covered, on a low heat, stirring occasionally. Once the flavors go through, give it a final stir and transfer the whole thing to a blender. Add 3 cups of chicken stock and blend on low till it forms a paste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    guajillo chilies 1 cup - - - -
    bell pepper 1 can - - - -
    onion 2 chopped 128.0 29.888 3.52 0.32
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    chicken stock 8 ounces 81.6465 8.0059 5.7153 2.7216
    corn oil 1 cup 1962.0 0.0 0.0 218.0
    cayenne pepper 1 tablespoon ground 16.854 3.0014 0.6365 0.9153
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362

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



    Similar Recipes by Processes Similar Recipes by Category Composition