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Chilean Pebre - Cilantro Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.9158
Energy (kCal)156.2423
Carbohydrates (g)32.6304
Total fats (g)2.1898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped. | 2. Scrape into bowl. Stir in oil, vinegar, garlic and salt. | 3. If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours. | 4. The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    parsley 1 cup 21.6 3.798 1.7819999999999998 0.474
    jalapeno pepper 2 seeded chopped 3.2625 0.7312 0.1024 0.0416
    water 1/2 cup 0.0 0.0 0.0 0.0
    extra virgin olive oil 1/4 cup - - - -
    sherry wine vinegar 1/4 cup - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt 1/4 teaspoon - - - -
    tomato 2 seeded diced 80.4198 17.3796 3.9316 0.8936

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



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