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Avocado and Tomatillo Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.799
Energy (kCal)62.7725
Carbohydrates (g)13.168
Total fats (g)1.4515
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, cook the tomatillos in water to cover until they turn pale green and are slightly soft, 5-6 minutes. | 2. Drain and put them in a food processor. | 3. Cut the avocado in half; remove seed; peel and add to the processor along with the remaining ingredients. | 4. Process until smooth. | 5. Adjust seasoning to taste; serve within 4 hours for best color. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 4 husked rinsed 43.52 7.9424 1.3056 1.3872
    avocado 1 ripe - - - -
    white onion 1/4 chopped 11.0 2.5685 0.3025 0.0275
    serrano chili 1 chopped - - - -
    garlic clove 1 chopped - - - -
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    salt 1/2 teaspoon - - - -

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



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