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Peruvian Aji Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.6061
Energy (kCal)684.7011
Carbohydrates (g)53.814
Total fats (g)50.2958
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop everything up as needed to fit into a blender. | 2. Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce. | 3. Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete. | 4. Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips. | 5. Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    romaine lettuce 2 heads washed 212.84 41.1908 15.3996 3.7560000000000002
    cilantro 2 bunches washed - - - -
    parsley 1/2 bunch - - - -
    serrano chilies 5 - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    vegetable 1/4 cup 27.265 6.1845 1.0972 0.0665
    onion 1/3 21.3333 4.9813 0.5867 0.0533
    garlic clove 3 - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    kosher salt 1 tablespoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094

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



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