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Pasilla Chili Sauce (Authentic Mexican Salsa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)269.3706
Energy (kCal)1698.8367
Carbohydrates (g)0.7011
Total fats (g)60.9428
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn. | 2. Drain on paper towels. | 3. Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt. | 4. Serve with cheese on top, or serve with cheese separate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    pasilla chile 3 1210.4027 0.0 269.2806 6.8
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    oregano 1 teaspoon crushed dried 2.65 0.6892 0.09 0.0428
    salt - - - -
    monterey jack cheese 1/4 cup grated 1210.4027 0.0 269.2806 6.8

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



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