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Chipotle Chili Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9586
Energy (kCal)38.764
Carbohydrates (g)9.2491
Total fats (g)0.1103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well. | 2. Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt. | 3. Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups. | 4. Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chipotle chile adobo 3 canned rinsed drained seeded chopped - - - -
    tomatillo 6 -8 can rinsed drained 0.0 0.0 0.0 0.0
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    thyme 1 tablespoon snipped crushed 2.424 0.5868 0.1334 0.0403
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    salt 1/4 teaspoon - - - -

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



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