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Hot Red Sauce (Salsa Ranchero)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2724
Energy (kCal)194.01
Carbohydrates (g)43.4657
Total fats (g)1.3049
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the chilies, tomatoes, onions, garlic, coriander and sugar in an electric blender and blend until smooth. | 2. Add salt, vinegar and parsley. | 3. Serve hot or cold with chicken, fried eggs, tomatoes or tacos. | 4. (or enchiladas?). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot red chili pepper 2 seeded cut - - - -
    tomato 2 cups canned 82.8 18.36 4.32 0.72
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt 1/2 teaspoon - - - -
    wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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