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Six Pepper Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.4592
Energy (kCal)1986.5678
Carbohydrates (g)445.5319
Total fats (g)17.6597
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine everything in a LARGE pot and bring to a boil. | 2. Reduce heat and simmer for 10 minutes. | 3. Ladle hot salsa into hot jars leaving 1/4 inch headspace. | 4. Wipe jar rim with clean cloth and top with heated two-piece caps. | 5. Process for 15 minutes in a boiling-water canner. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 36 cups chopped 965.52 208.6596 47.2032 10.728
    onion 4 cups chopped 256.0 59.776 7.04 0.64
    poblano pepper 3 chopped - - - -
    serrano pepper 3 chopped 2.1 0.4397 0.1142 0.0289
    jalapeno pepper 3 chopped 4.8938 1.0969 0.1536 0.0624
    banana pepper 3 chopped 100.44 19.902 6.1752 1.6740000000000002
    anaheim chilies 3 chopped - - - -
    chili pepper 3 chopped 3.75 0.8869 0.1875 0.0188
    garlic clove 24 heads minced - - - -
    cumin 8 teaspoons 63.0 7.4323 2.9921 3.7414
    pepper 8 teaspoons 46.184 11.7668 1.9118 0.5998
    canning salt 1/2 cup - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    apple cider vinegar 1 1/3 cups - - - -
    cilantro 2 cups chopped 7.36 1.1744 0.6816 0.1664

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



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