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Modified Kalyn's Kitchen Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1301
Energy (kCal)41.7345
Carbohydrates (g)10.4777
Total fats (g)0.1102
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash tomatillos, then cut in quarters. Place in blender. | 2. Peel and quarter 1/2 of large onion. Place in blender. | 3. De-seed and de-vein jalapenos (remove any white flesh). cut into smaller pieces. Place in blender. | 4. Add garlic, sea salt, lime juice, and olive oil to blender. | 5. Add washed and spun dried cilantro and parsley. | 6. Grind Blender. | 7. Add quartered avocados, and Blend again. | 8. Taste test and then season to taste with more sea salt and ground white pepper if desired . | 9. Can be served immediately, or refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green tomato 6 -8 quartered substituted 0.0 0.0 0.0 0.0
    onion 1/2 peeled quartered 30.0 7.005 0.825 0.075
    anaheim chili 2 -3 - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    sea salt 1 teaspoon - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    extra virgin olive oil 1 1/2 1/2 - - - -
    cilantro 1 bunch washed - - - -
    parsley 1/2 bunch washed - - - -
    avocado 3 quartered scooped - - - -
    sea salt - - - -
    white pepper - - - -

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



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