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Aji (Ecuadorean Hot Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8761
Energy (kCal)370.0887
Carbohydrates (g)29.2957
Total fats (g)28.1321
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the water, peppers and garlic in the blender and blend well. | 2. Strain the liquid into a bowl and discard any solids. | 3. Add the balance of the ingredients and mix well. | 4. Store in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper aji 4 - - - -
    garlic clove 2 - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    tomato 2 peeled chopped 124.1379 27.5262 6.4768 1.0795
    scallion 3 tablespoons chopped 5.76 1.3212 0.3294 0.0342
    coriander 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    flat leaf parsley 1 tablespoon chopped - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt 1 tablespoon - - - -

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



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