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Mushroom, Jalapeño, and Cilantro Salsa is a Mexican sauce / dip recipe that takes about 45 min from start to finish and serves 4. It calls for 7 ingredients across 5 steps, and is rated easy. A serving works out at around 70 kcal with roughly 4 g of protein. Filed under gluten free, dairy free, paleolithic and lacto ovo vegetarian.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 70kcal | 4% |
| Fat | 4g | 6% |
| Carbohydrate | 8g | 3% |
| of which sugars |
| Allergen | Status |
|---|---|
| Gluten | Free from |
| Crustaceans | Free from |
| Eggs |
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| 3g |
| 3% |
| Fibre | 2g | 7% |
|---|
| Protein | 4g | 8% |
|---|
| Sodium | 201mg | 8% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Milk | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
