RecipeDB

Cooking in progress....

West Indian Pepper Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3814
Energy (kCal)457.5715
Carbohydrates (g)105.4862
Total fats (g)2.1568
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and finely chop all vegetables. | 2. Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin. | 3. Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp). | 4. Add more vinegar if needed. | 5. Pour contents into blender (hand held can also be used). | 6. Blend at high speed until pulverised (some prefer pureed). | 7. Cool at room temperature. | 8. Pour into cleaned boiled and sterilized jar only. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot chili pepper 1 kg green 400.0 94.6 20.0 2.0
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    pawpaw 3 tablespoons chopped - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    salt 1 1/2 1/2 - - - -
    malt vinegar 1/4 cup 12.5475 0.5557 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition