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Ranchero Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.5139
Energy (kCal)225.3533
Carbohydrates (g)23.7814
Total fats (g)14.5915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler. (500º). | 2. Place tomato quarters and pepper halves, cut side down, on broiler pan. | 3. Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken. | 4. Remove from broiler pan; cool. | 5. Remove skins from tomatoes and peppers; finely chop. | 6. Cook onion and garlic in hot oil, in a small saucepan for 3 minutes. | 7. Stir in tomatoes, peppers and cumin. Bring to a boil. | 8. Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated. | 9. Cool completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 quartered 66.42 14.3541 3.2472 0.738
    jalapeno pepper 2 halved seeded 3.2625 0.7312 0.1024 0.0416
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169

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



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