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Knorr Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2662
Energy (kCal)260.9097
Carbohydrates (g)33.4748
Total fats (g)14.0434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put tomatillos, chiles, garlic, and water to cover in medium pot and bring to a boil over med-high heat. Boil 5 minutes or until tender. | 2. Reserve 1/2 cup cooking liquid, then drain. Let cool to room temperature. | 3. Puree tomatillos, chiles, garlic, onion, cilantro and Knorr chicken flavor Bouillon in blender adding as much as needed to make a smooth salsa. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 1 lb husked 145.1497 26.4898 4.3545 4.6266
    garlic clove 1 peeled - - - -
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    chicken flavor bouillon 1 cube - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    serrano chilies 4 - - - -

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



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