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Chipotle and Roasted Red Pepper Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7388
Energy (kCal)124.9434
Carbohydrates (g)27.6203
Total fats (g)1.2144
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place onions, chipotle pepper, red bell peppers, and cilantro into food processor and process for a few seconds. | 2. Add the remaining ingredients. | 3. Process all ingredients until well blended, but do not puree. | 4. Place in covered container and chill for several hours. | 5. Heat the salsa in the microwave before serving, as it is best served warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato green chilies 1 can - - - -
    tomato 1 can diced drained 62.068999999999996 13.7631 3.2384 0.5397
    chipotle pepper 1/4 cup chopped canned - - - -
    red pepper 1/2 cup roasted chopped 30.0 6.6075 1.4025 0.33
    yellow onion 1/3 cup diced 21.3333 4.9813 0.5867 0.0533
    garlic salt 1/2 teaspoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    salt 1/4 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    lime juice 1/4 teaspoon 0.3151 0.1061 0.0053 0.0009

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



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