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Yucatecan Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0939
Energy (kCal)216.4812
Carbohydrates (g)22.7743
Total fats (g)13.8884
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the onions in a colander and place under a stream of cold water for a few seconds. Drain. | 2. In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine. | 3. Toss with the cilantro and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    purple cabbage 2 cups chopped - - - -
    radish 1/4 cup chopped 4.64 0.986 0.1972 0.028999999999999998
    habanero pepper 1 deseeded destemmed minced - - - -
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    orange juice 1/2 55.8 12.895999999999999 0.868 0.248
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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