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Salsa Verde

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.1479
Energy (kCal)453.42
Carbohydrates (g)68.3395
Total fats (g)19.7857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). | 2. Add the tomatillos and salt and process until pureed, about 5 seconds. | 3. Refrigerate, covered. | 4. May be served warm In medium saucepan over medium heat, heat 2 tablespoon olive oil. | 5. Add tomatillo mixture and simmer for 10 to 12 minutes, stirring frequently, until thickened. | 6. Remove from heat and pour into serving bowl. | 7. Cover and let stand 1-2 hours to blend flavors. | 8. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 4 cups husked rinsed cut 168.96 30.8352 5.0688 5.3856
    onion 1 quartered 44.0 10.274000000000001 1.21 0.11
    scallion 3 cut 96.0 22.02 5.49 0.57
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    parsley 1/4 cup 5.4 0.9495 0.4455 0.1185
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    jalapeno pepper hot 2 - - - -
    salt 1 teaspoon - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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