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Mexican Red & Yellow Salad Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7437
Energy (kCal)39.2919
Carbohydrates (g)8.1524
Total fats (g)0.1481
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set 4 of the cleaned pepper aside, take a small slice of the bottom if they do not sit upright chop the useable parts of the tops. | 2. Chop the remaining two peppers, place in a pyrex/glass bowl. | 3. Mix in the remaining ingredients. | 4. Fill the peppers. | 5. You may do this up to 4 hours ahead of serving time, just cover them and place in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow pepper 5 topped seeded sweet - - - -
    red pepper 1 topped - - - -
    jicama 2/3 cup peeled diced 30.4 7.056 0.5760000000000001 0.07200000000000001
    jalapeno pepper 2 chopped 3.2625 0.7312 0.1024 0.0416
    cilantro 2 tablespoons minced 0.46 0.0734 0.0426 0.0104
    vinegar 1 1/2 1/2 4.6935 0.2079 0.0 0.0
    honey 1 teaspoon - - - -
    chili powder 1 pinch 0.4759 0.0839 0.0227 0.0241

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



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