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Mexican Tapenade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.1141
Energy (kCal)855.2182
Carbohydrates (g)44.126
Total fats (g)56.8714
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain olives well and place in a food processor with all ingredients except chips. | 2. Pulse on and off until finely chopped. | 3. Cover and chill one hour (may be prepared a day ahead). *I skipped this step, and I thought it tasted great. | 4. Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive 12 ounces drained 799.4557 31.2978 40.1429 56.132
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    extra virgin olive oil 2 tablespoons - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    chipotle pepper 1 - - - -
    adobo sauce 2 teaspoons - - - -
    tortilla chip - - - -

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



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