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Trinidad Pepper Sauce Hot! Hot! Hot!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.1301
Energy (kCal)626.3658
Carbohydrates (g)127.2659
Total fats (g)7.2578
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems. | 2. In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    habaneros 7 - - - -
    garlic clove 15 chopped - - - -
    scallion 15 cut 480.0 110.1 27.45 2.85
    carrot 1 chopped 29.52 6.8976 0.6696 0.1728
    water 1 cup 0.0 0.0 0.0 0.0
    white vinegar 3/4 cup distilled 32.13 0.0714 0.0 0.0
    yellow mustard 1/2 cup 74.7 7.2584 4.6563 4.1583
    cilantro leaf 2/3 cup minced 2.4533 0.3915 0.2272 0.0555
    thyme leaf 2 tablespoons - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    salt - - - -

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



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