RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	179.615
Energy (kCal)	1345.3892
Carbohydrates (g)	14.0698
Total fats (g)	31.778
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1604
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4715
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.3654
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0839
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0046
Proline (g)	0.0172
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4530
Adjusted Protein (g)	0.0000
Cystine (g)	0.0011
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	153.8010
Copper, Cu (mg)	2.3883
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6680
Total lipid (fat) (g)	31.7780
Vitamin K (phylloquinone) (g)	13.8423
Cholesterol (mg)	453.3344
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	27.9075
Folate, total (g)	138.3978
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	923.6787
Energy (kcal)	1345.3892
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1361
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	5.7811
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0355
Lutein + zeaxanthin (g)	18.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0060
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	255.8412
Fatty acids, total saturated 16:0 (g)	3.0274
Carbohydrate, by difference (g)	14.0698
Vitamin D (IU)	0.0000
Fructose (g)	4.3133
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0106
Tyrosine (g)	0.0030
Potassium, K (mg)	3145.7956
Fatty acids, total saturated 12:0 (g)	12.7866
Vitamin A, RAE (g)	272.8506
Serine (g)	0.0032
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0046
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	4.4789
Histidine (g)	0.0015
Isoleucine (g)	0.0045
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.0217
Water (g)	2057.2668
Fatty acids, total saturated 8:0 (g)	0.8976
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.0700
Sodium, Na (mg)	688.5172
Iron, Fe (mg)	15.9309
Energy (kJ)	5656.4141
Ash (g)	13.3984
Caffeine (mg)	0.0000
Glycine (g)	0.0053
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7422
Fatty acids, total polyunsaturated (g)	1.9906
Vitamin E (alpha-tocopherol) (mg)	5.7528
Sucrose (g)	0.0091
Vitamin B-6 (mg)	1.0988
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0544
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0051
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0097
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0899
Folate, food (g)	138.3978
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.9063
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	589.7841
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	23.3355
Vitamin B-12 (g)	9.0667
Calcium, Ca (mg)	1186.2591
Fatty acids, total saturated 10:0 (g)	1.0064
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0051
Glutamic acid (g)	0.0102
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	272.0006
Leucine (g)	0.0080
Folate, DFE (g)	138.3978
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.4300
Tryptophan (g)	0.0020
Threonine (g)	0.0033
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	3.6212
Protein (g)	179.6150
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	3.7701
Betaine (mg)	0.0980
Phosphorus, P (mg)	1748.2887
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse the chiles, and pierce them with a fork; set aside. | 2. Place the vinegar, 1 tbls. salt, oregano, bay leaves, peppercorns, clove, giinger, cinnamon, thyme, marjoram, and lime zest into a medium saucepan and bring to a boil over high heat. Boil pickling liquid for 5 minutes, then add chiles and boil for 3 more minutes. Drain the chiles in a colander set over a bowl. Strain pickling liquid through a sieve into a large glass jar(or ceramic), discarding the solids. Discard the herbs from the chiles and add chiles to the pickling liquid. | 3. Heat the oil in a skillet over medium high heat. Add onions and garlic and cook until browned, 10-15 minutes. Add the onions to jar with chiles. | 4. Set the jar aside to let pickling liquid cool. Adjust seasonings now. Cover the jar and refrigerate for at least 24 hours. Chiles will keep, covered and refrigerated, for up to 2 weeks. | 5. Or you may can: | 6. Place chiles and whatever vegetables you may be adding in sterile canning jars and seal. Process in a hot water bath for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
serrano chilies	2	lbs		806.9352	0.0	179.5204	4.5333
cider vinegar	6	cups		301.14	13.3362	0.0	0.0
salt				-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
bay leaf	4			-	-	-	-
black peppercorn	3			806.9352	0.0	179.5204	4.5333
clove	1	clove		-	-	-	-
ginger	1/8	teaspoon	ground	0.2	0.0444	0.0046	0.0019
cinnamon	1/8	teaspoon	ground	-	-	-	-
thyme	3	sprigs		-	-	-	-
marjoram	3	sprigs		-	-	-	-
lime zest	1		grated	806.9352	0.0	179.5204	4.5333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
white onion	2		peeled sliced	-	-	-	-
garlic clove	6		peeled	806.9352	0.0	179.5204	4.5333

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

Cooking in progress....

Chiles En Vinagre(Pickled Chiles)