RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8394
Energy (kCal)	61.7257
Carbohydrates (g)	11.5464
Total fats (g)	0.3183
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0122
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0003
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0003
Riboflavin (mg)	0.0384
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0002
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)	0.0117
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1655
Proline (g)	0.0330
Fatty acids, total polyunsaturated 18:1 t (g)	0.0003
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8588
Adjusted Protein (g)	0.0000
Cystine (g)	0.0147
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0412
Copper, Cu (mg)	0.0894
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3649
Total lipid (fat) (g)	0.3183
Vitamin K (phylloquinone) (g)	3.8081
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0039
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.8529
Folate, total (g)	9.7096
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	38.1902
Energy (kcal)	61.7257
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0011
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0160
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.1615
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	9.7127
Lutein + zeaxanthin (g)	16.4870
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0686
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)	16.3407
Fatty acids, total saturated 16:0 (g)	0.0450
Carbohydrate, by difference (g)	11.5464
Vitamin D (IU)	0.0000
Fructose (g)	0.7023
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.1357
Tyrosine (g)	0.0228
Potassium, K (mg)	200.6500
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	1.7876
Serine (g)	0.0466
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0475
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0006
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0021
Histidine (g)	0.0281
Isoleucine (g)	0.0507
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0001
Niacin (mg)	0.2436
Water (g)	103.2843
Fatty acids, total saturated 8:0 (g)	0.0002
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)	21.8548
Sodium, Na (mg)	9.4283
Iron, Fe (mg)	1.1631
Energy (kJ)	258.8905
Ash (g)	0.6391
Caffeine (mg)	0.0000
Glycine (g)	0.0512
Fatty acids, total trans-polyenoic (g)	0.0001
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0782
Fatty acids, total polyunsaturated (g)	0.0908
Vitamin E (alpha-tocopherol) (mg)	0.1437
Sucrose (g)	0.4006
Vitamin B-6 (mg)	0.2941
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0713
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)	0.1701
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)	0.0614
Folate, food (g)	9.7096
Fatty acids, total saturated 20:1 (g)	0.0016
Fatty acids, total monounsaturated (g)	0.0883
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0034
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.2173
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0629
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.8909
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0010
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0365
Glutamic acid (g)	0.2628
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0743
Folate, DFE (g)	9.7096
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0001
Fiber, total dietary (g)	1.5010
Tryptophan (g)	0.0197
Threonine (g)	0.0408
Fatty acids, total polyunsaturated 18:1 c (g)	0.0046
Manganese, Mn (mg)	0.6555
Protein (g)	1.8394
Cryptoxanthin, beta (g)	0.1702
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0856
Betaine (mg)	0.0908
Phosphorus, P (mg)	49.8299
Tocopherol, gamma (mg)	0.1221

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. Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately. | 2. In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate or freeze until ready to use. | 3. Please advise what to do with the remaining minced garlic. Only 3/4 tspn is accounted for in the recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile	4		dried	-	-	-	-
guajillo chilies	6			-	-	-	-
onion	1/4	cup	minced divided	16.0	3.736	0.44	0.04
garlic	2 1/4	tablespoons	minced divided	28.4962	6.3227	1.2164	0.0956
salt				-	-	-	-
sugar				-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
cinnamon	1/2	teaspoon	ground	-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0

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

Cooking in progress....

Homemade Adobo Sauce