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Peruvian Aji Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5828
Energy (kCal)423.6538
Carbohydrates (g)1.0969
Total fats (g)46.4624
  • Cuisine

    Latin American >> South American >> Peruvian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary. | 2. Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle! | 3. Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired. | 4. Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head iceberg lettuce 1 - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    jalapeno pepper 3 4.8938 1.0969 0.1536 0.0624
    white bread cube without crust 1 cup - - - -

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



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