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Creamy Mexican Green Salsa-Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0267
Energy (kCal)1.6775
Carbohydrates (g)0.5261
Total fats (g)0.0183
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic. | 2. Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves -- you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 1 - - - -
    serrano pepper jalapeno 1 chili - - - -
    lemon juice 1/2 1.6775 0.5261 0.0267 0.0183
    garlic clove 2 - - - -
    salt 1 teaspoon - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    cilantro - - - -

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



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