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Blackened Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.2145
Energy (kCal)1191.0493
Carbohydrates (g)229.8645
Total fats (g)30.5465
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions. | 2. Keep turning until all sides are blackened. | 3. Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft. | 4. Remove tomatoes, jalapenos, onions and tomatillos when black and let cool. | 5. Remove garlic when soft. | 6. In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos. | 7. Squeeze the roasted garlic into the processor. | 8. Puree until smooth. | 9. add salt, chiplote peppers and cumin. | 10. Puree again. | 11. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe 248.2759 55.0525 12.9535 2.1589
    onion 1 peeled 64.0 14.944 1.76 0.16
    jalapeno pepper 2 -3 0.0 0.0 0.0 0.0
    tomatillo 6 870.8984 158.939 26.127 27.7599
    garlic clove 5 - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    kosher salt 1 dash - - - -
    chipotle chile 3 canned - - - -

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



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