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Roasted Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.5814
Energy (kCal)760.9245
Carbohydrates (g)146.1784
Total fats (g)20.0661
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Turn oven onto broil. | 2. Place tomatoes and tomatillos cut side down on a baking sheet (line it with heavy duty foil of you wish) and broil tomatoes and tomatillos to blistered and black. | 3. Remove from oven and set in a coliander to drain. | 4. Roast Jalapenos and yellow pepper the same way. | 5. Remove and set aside to cool to touch. | 6. Peel the skins off of the tomatoes, tomatillos and peppers and chop. | 7. Place in a large glass or plastic bowl. | 8. Mash the roasted garlic well and with the remaining ingredients add to the bowl and toss well. | 9. Let stand for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe 167.44 37.128 8.736 1.456
    tomatillo 4 cut 580.5989 105.9593 17.418 18.5066
    jalapeno 4 6.525 1.4625 0.2048 0.0832
    garlic 1/2 head roasted 4.47 0.9918 0.1908 0.015
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    yellow onion 1 chopped - - - -
    yellow bell pepper 1 cut seeded - - - -
    cumin 1 -2 teaspoon ground 0.0 0.0 0.0 0.0
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    cilantro 1/2 - 1 bunch chopped - - - -
    salt - - - -

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



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