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Guasacaca Sauce (Venezuela)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.4404
Energy (kCal)1142.5259
Carbohydrates (g)52.5945
Total fats (g)103.753
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel tomatoes and dice them, along with the chili peppers and the onions. | 2. Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon. | 3. Peel the avocados, puree the most ripe one, cut the other one into dice. | 4. Add to the other ingredients and place the avocado pip in the sauce, so it does not go black. | 5. Before you serve remove the pips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 2 ripe - - - -
    tomato 3 120.6297 26.0694 5.8975 1.3403
    onion 1 64.0 14.944 1.76 0.16
    red chili pepper 1/2 0.625 0.1377 0.0292 0.0069
    green chili pepper 1/2 44.9775 10.6372 2.2489 0.2249
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    coriander cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    oil 1/2 cup 897.9 0.0 0.287 101.96700000000001
    salt 2 1/2 1/2 - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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