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Peruvian Yellow Pepper Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.5425
Energy (kCal)451.7849
Carbohydrates (g)20.041
Total fats (g)41.3017
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill to high. | 2. Place pepper on grate and grill until black on all sides, 4-6 minutes per side. | 3. Transfer to a plate and let cool. | 4. Scrape off the burnt skin. It's okay if you don't get all of it. | 5. Stem and seed the pepper, and cut into 1" pieces. | 6. Place pieces in a food processor or blender. | 7. Add all remaining ingredients. | 8. Puree to a smooth paste. | 9. You should be able to pour the sauce. If it is too thick to pour, mix in a little water. | 10. Serve at room temperature. | 11. Can be stored, covered and refrigerated, for up to 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow bell pepper 1 - - - -
    scallion 2 trimmed chopped 64.0 14.68 3.66 0.38
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    jalapeno 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    white vinegar 2 tablespoons distilled 5.364 0.0119 0.0 0.0
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    cayenne pepper 1/4 teaspoon ground 1.431 0.2548 0.054000000000000006 0.0777
    salt pepper - - - -

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



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