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Salsa De Serrano Rojo (Red Serrano Sauce)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)361.4321
Energy (kCal)1919.2333
Carbohydrates (g)63.0155
Total fats (g)11.7815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree. | 2. Press puree through a sieve to remove seed particles. | 3. Combine 40 oz. serrano puree with all other ingredients in bowl. | 4. Work in batches back through blender, and strain again. | 5. Bottle in sprinkle top bottles and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red serrano pepper 4 lb 1613.8703 0.0 359.0408 9.0667
    white balsamic vinegar 1 cup 1613.8703 0.0 359.0408 9.0667
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    white sugar 4 tablespoons 195.048 50.3899 0.0 0.0
    cumin 2 tablespoons ground 45.0 5.3088 2.1372 2.6724
    salt 1 tablespoon - - - -
    garlic clove 6 1613.8703 0.0 359.0408 9.0667

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



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