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Texas Trash Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.6871
Energy (kCal)802.7398
Carbohydrates (g)74.9188
Total fats (g)55.9532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain tomatoes well, reserving juice. | 2. Put peeled and quartered onion in a blender, then top with remaining ingredients. | 3. Pulse blender until ingredients are chopped as finely as you wish. | 4. By putting onion in the blender first, it will chop more finely than remaining ingredients. | 5. If salsa seems too thick, you can thin it by adding some of the reserved tomato juice. | 6. This can be eaten immediately, but tastes best if allowed to chill for 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cans diced 80.4198 17.3796 3.9316 0.8936
    onion 1 64.0 14.944 1.76 0.16
    green chilies 2 cans chopped 179.91 42.5487 8.9955 0.8996
    black olive 1 can chopped - - - -
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    garlic salt 2 teaspoons - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    salt pepper - - - -
    tortilla chip - - - -

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



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