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My Restaurant-Style Salsa-Small Batch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.7118
Energy (kCal)335.5688
Carbohydrates (g)18.1496
Total fats (g)2.3378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the tomatoes, Rotel, green onions and cilantro into an 7-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times. | 2. Add garlic, jalapeno (if using), sugar, salt and cumin.Pulse until the consistency that you like. I pulse about 10 mores times. | 3. Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes). | 4. It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 14 ounces diced 71.4407 15.4391 3.4927 0.7938
    rotel tomato chilies 10 ounces 252.1667 0.0 56.1 1.4167
    green onion 1/2 bunch trimmed cut - - - -
    cilantro 1/2 bunch - - - -
    garlic clove 2 chopped 252.1667 0.0 56.1 1.4167
    jalapeno 1/2 stemmed chopped 0.8156 0.1828 0.0256 0.0104
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1/2 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169

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



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