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3 Ingredient Mexican Restaurant Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4568
Energy (kCal)8.4
Carbohydrates (g)1.7588
Total fats (g)0.1155
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Squeeze lime juice from line directly into food processor. | 2. Open Rotel can, and add to food processor. | 3. Wash and roughly chop peppers (I leave seeds in) and add to food processor. | 4. Process until mixed together and there are no super large chunks of peppers. You can make this a chunky salsa, or more of a puree if you like it that way. | 5. Serve with a big bowl of tortilla chips for dipping! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime 1 - - - -
    rotel 1 can - - - -
    serrano pepper 12 8.4 1.7588 0.4568 0.1155

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



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