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Sal's Cooked Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5171
Energy (kCal)176.1875
Carbohydrates (g)12.4678
Total fats (g)13.8349
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel first layer of skin off onion and cut in half. | 2. In medium sauce pot bring water to boil. | 3. Add Peppers, Onion, and Tomatoes to pot. | 4. Boil till Peppers are soft, and Tomato skin is cracking. | 5. Drain water, cool till Peppers and Tomatoes can be handled. | 6. Remove skin from Tomatoes and remove stem from Peppers. | 7. Place Tomatoes, Peppers, Onions, Salt, and Corn Oil in blender or food processor. | 8. Blend to desired consistency (i prefer a smoother blend). | 9. Pour back into pot and cook just until salsa darkens and thickens slightly. | 10. Refrigerate when cool lasts for 7 days in fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 4 - - - -
    jalapeno pepper 6 9.7875 2.1938 0.3071 0.1249
    white onion 1 44.0 10.274000000000001 1.21 0.11
    salt 1 teaspoon - - - -
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    water 4 cups 0.0 0.0 0.0 0.0

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



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