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Roasted Pineapple, Basil, Serrano and Saffron Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0821
Energy (kCal)295.5281
Carbohydrates (g)14.8593
Total fats (g)27.2516
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Toss pineapple slices, 1/2 T oil, honey, and tumeric in large bowl to coat. | 3. Transfer mixture to rimmed baking sheet; sprinkle with salt and pepper. | 4. Roast pineapple until beginning to brown, about 15 minutes. Cool. | 5. Chop pineapple, including core, into 1/3-inch cubes. Mix pineapple (about 2 1/2 cups) with remaining 1 1/2 T oil and all remaining ingredients in large bowl. | 6. Let stand at room temperature 1 hour for saffron to soften. Cover salsa; refrigerate at least 1 hour and up to 1 day. | 7. Stir salsa and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 1/2 peeled cut 41.25 10.824000000000002 0.4455 0.099
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    honey 1 tablespoon - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    salt - - - -
    black pepper ground - - - -
    yellow bell pepper 1 seeded cut - - - -
    yellow tomato 1 cut - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    serrano chilies 2 sliced - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    dijon mustard 1 tablespoon - - - -
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026

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



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