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Salsa Colorada

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.9838
Energy (kCal)247.2375
Carbohydrates (g)8.1181
Total fats (g)8.1262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds. | 2. Place all ingredients in a saucepan and simmer for 15 minutes. | 3. Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce. | 4. Serve warm over enchiladas or burritos, topped with shredded cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 10 -12 - - - -
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    mexican oregano 1 teaspoon dried - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt 1/2 teaspoon - - - -

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



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