Toolie's Party Size Salsa
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 4445.7319 |
| Energy (kCal) | 397388.6237 |
| Carbohydrates (g) | 8075.1031 |
| Total fats (g) | 41698.3209 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Shred cheeses, blend and set aside. | 2. Scald tomatoes, remove skins and chop; add to large mixing bowl. | 3. Clean pith and seeds from red, green and yellow peppers -- Chop medium and add to bowl. | 4. Chop garlic cloves and scallions with greens and add to bowl. | 5. Shred carrot on medium grate and add to bowl. | 6. Chop and add herbs to bowl; use the entire bunch of cilantro; and half bunch of parsley. | 7. Add other seasonings to bowl. | 8. Cut 10 jalapeno peppers in half, lengthwise, remove pith and seeds. | 9. Roast and peel 5 (10 halves) jalapeno peppers, cut into strips and chop; add to bowl. | 10. Cut raw jalapeno peppers into strips and chop medium; set aside. | 11. Add olive oil lime juice to bowl. | 12. Combine ingredients in the bowl and mix well. | 13. Set in refrigerator to blend flavours. | 14. Next day: Heat refried beans; serve salsa, cheeses, sour cream, raw jalapeno peppers and beans each in their own bowl. | 15. Serve with Tortilla chips or grilled pita bread, cut into triangles. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| rom tomato | 10 | - | - | - | - | ||
| cream | 500 | low-fat sour | 396000.0 | 7980.0 | 4356.0 | 41616.0 | |
| cheese | 2 | cups | 953.1 | 6.318 | 57.78 | 77.598 | |
| bean | 2 | cups | refried canned | 106.72 | 15.088 | 15.456 | 1.84 |
| garlic clove | 5 | chopped | - | - | - | - | |
| jalapeno pepper | 10 | seeds | 16.3125 | 3.6562 | 0.5119 | 0.2081 | |
| red bell pepper | 2 | chopped | - | - | - | - | |
| green bell pepper | 2 | chopped | 58.38 | 12.788 | 2.0016 | 0.7506 | |
| yellow bell pepper | 2 | seeds chopped | - | - | - | - | |
| scallion | 6 | chopped | 192.0 | 44.04 | 10.98 | 1.14 | |
| zucchini | 1 | chopped | 33.32 | 6.0956 | 2.3716 | 0.6272 | |
| carrot | 1 | shredded | 25.01 | 5.8438 | 0.5673 | 0.1464 | |
| lime juice | 1 | 3.7812 | 1.2735 | 0.0635 | 0.0106 | ||
| extra virgin olive oil | 3 -4 | tablespoons | - | - | - | - | |
| flat leaf italian parsley | 1 | cup | chopped | - | - | - | - |
| cilantro | 1 | bunch | chopped | - | - | - | - |
| salt pepper | - | - | - | - | |||
| cayenne pepper | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.