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Tommy's Cinco De Mayo Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.1713
Energy (kCal)2808.0823
Carbohydrates (g)502.0363
Total fats (g)66.7294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop Tomatoes, Onion and place in a large kettle. | 2. Clean and deseed Jalapeno and chili Peppers,. | 3. Chop Pasilla Hot Peppers including seeds and dump in kettle. | 4. Add Tomato Sauce, finely chopped garlic and remainder of ingredients into kettle. | 5. Fold and stir all together and bring to a slow boil on medium heat until onions and peppers are tender (Stir frequently). | 6. Puree with a immersion blender until an applesauce consistency. | 7. Lower heat to a slow simmer, stir frequently for 1 ½ hours. | 8. Let cool, serve with your choice chips. Use as a topping for many different Mexican dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 10 221.4 47.847 10.824000000000002 2.46
    tomatillo 10 1451.4973 264.8983 43.5449 46.2665
    white onion 1 60.0 14.01 1.65 0.15
    jalapeno pepper 10 - - - -
    hot green chili pepper 8 - - - -
    pasilla pepper 6 - - - -
    tomato sauce 32 ounces 1025.136 163.2053 53.4341 17.7811
    garlic clove 4 - - - -
    dark brown sugar 1/2 cup - - - -
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    new mexico chile powder 1 tablespoon - - - -
    onion powder 1 tablespoon 23.529 5.4593 0.7183 0.0718
    sea salt 1 tablespoon - - - -
    kosher salt 2 tablespoons - - - -

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



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