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Roasted Tomato and Serrano Chile Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1007
Energy (kCal)118.6564
Carbohydrates (g)26.2554
Total fats (g)0.973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the tomatoes on a griddle until they blacken on all sides. | 2. Remove and set aside. | 3. Toast the garlic cloves until they soften. | 4. Meanwhile, toast the chiles until they brown on the sides. | 5. Place the garlic, chiles and a few tomatoes into a blender; blend until smooth, then add the rest of the tomatoes. | 6. Turn on the blender very briefly, leaving tomatoes with a rough texture. | 7. Remove the salsa from the blender, add the cilantro, and season with salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 lb ripe 104.3264 23.1332 5.4431 0.9072
    serrano chilies 4 -5 - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    garlic 3 cloves 13.41 2.9754 0.5724 0.045
    sea salt - - - -

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



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