This recipe has Calories as 164%, Fat (total lipid) as 84.4% and Sodium as 171% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 9.4% of RDA
• Calories: 164% of RDA
• Carbs: 36.7% of RDA
• Fat (total lipid): 84.4% of RDA
• Fiber: 20.0% of RDA
• Fructose: 3.4% of RDA
• Protein: 29.9% of RDA
• Sodium: 171% of RDA
• Sugar: 25.4% of RDA
• Vitamin A (IU): 18.8% of RDA
• Vitamin B6: 6.4% of RDA
• Vitamin C: 19.6% of RDA
• Iron: 36.9% of RDA
• Magnesium: 19.1% of RDA
• Manganese: 24.2% of RDA
• Niacin: 58.3% of RDA
• Potassium: 17.0% of RDA
• Zinc: 24.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE PICKLED RED ONIONS
1.
Boil 2-3 cups of water. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
2.
In a jar, add rice vinegar, sugar, salt and mix well until dissolved.
3.
Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
4.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
5.
Let the onions pickle in the jar. Onions will be ready in about 30 minutes, but are better after a few hours.
PREPARING THE CHIMICHURRI SAUCE
6.
Chop the basil, parsley and cilantro and place into a food processor.
7.
Add 1/2 clove garlic, olive oil, red wine vinegar, lime juice and a pinch of red pepper flakes.
8.
Puree until almost smooth. Season with salt and pepper.
PREPARING THE CHORIZO
9.
Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked.
10.
Alternatively: You can cut the chorizo in half lengthwise and add back to the grill for a few minutes before serving.
ASSEMBLY OF SANDWICH
11.
Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
12.
Place a tablespoon or more of chimichurri salsa on the baguette, spread and then add the chorizo sausage.
13.
Add pickled red onions and top with more chimichurri sauce if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
Store the onions in the refrigerator. They will keep for several weeks but are best in the first week.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3298
Protein 33.6 g
Carbohydrates 101 g
Iron 6.98 mg
Fiber 5.59 g
Calcium 94.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
