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Molho apimentado (Hot sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.602
Energy (kCal)129.1275
Carbohydrates (g)27.1117
Total fats (g)0.642
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients. | 2. Add water if the vinegar taste is too strong. | 3. Just before serving add 1/2 cup of feijoada liquid and 1 or 2 finely chopped malagueta peppers. | 4. I usually do not add the peppers but use a few drops of the liquid instead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 minced 60.0 14.01 1.65 0.15
    tomato 2 ripe seeded chopped 56.58 12.546 2.952 0.49200000000000005
    green bell pepper 1 cored seeded minced - - - -
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    extra virgin olive oil 2 tablespoons - - - -
    salt - - - -

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



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