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Chili Verde Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.6887
Energy (kCal)2542.6968
Carbohydrates (g)385.9111
Total fats (g)105.193
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides. | 2. Sprinkle with olive oil, salt and pepper. | 3. Roast for 1 1/2 hours at 400 degrees. | 4. Remove from oven and cool for 15 minutes. | 5. Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times. | 6. Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 12 halved 1741.7968 317.8779 52.2539 55.5198
    onion 3 cubed 180.0 42.03 4.95 0.45
    garlic clove 12 - - - -
    jalapeno 4 halved - - - -
    chicken stock 3 cups 259.2 25.416 18.144000000000002 8.64
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    salt pepper - - - -

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



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