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Green Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.334
Energy (kCal)138.3567
Carbohydrates (g)27.0063
Total fats (g)3.3815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the tomatillos, jalapenos (if you want it hotter, add a whole cup, if you want it less hot just put in 1/2 a cup), cilantro, onion, garlic, salt & pepper and jalapeno brine in a blender. | 2. Process on a lower speed until the tomatillos, onion & cilantro are broken down, and then process on a high speed until all the ingredients are broken down into a puree. | 3. The sauce should pour fairly easily. If it seems too thick, add more jalapeno brine until it is the consistency you desire. | 4. Taste and add more salt and pepper if you desire. | 5. Will keep in the fridge for a week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 11 ounces canned drained 99.7902 18.2117 2.9937 3.1808
    jalapeno pepper 1/2 - 1 cup pickled 0.0 0.0 0.0 0.0
    jalapeno juice 1/4 cup canned - - - -
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 1 chopped - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    salt 1/2 teaspoon - - - -

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



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