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Snappy Southwest Salsa Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2682
Energy (kCal)919.626
Carbohydrates (g)43.2917
Total fats (g)82.2863
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the first 5 ingredients in a large mixing bowl. | 2. Whisk to combine. | 3. SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies. | 4. Add in jalapeños and salsa, whisking to combine. | 5. Season with sea salt and black pepper, to your tastes. | 6. Will keep in a tightly lidded jar in fridge for about 2 weeks or so. | 7. Shake well before using after it has been stored. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 1 tablespoon - - - -
    tabasco sauce 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    corn oil 3 tablespoons 367.2 0.0 0.0 40.8
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    jalapeno 3 seeded minced 4.8938 1.0969 0.1536 0.0624
    salsa 2 cups 150.8 34.528 7.904 0.884
    sea salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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