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Tomatoes and Peeled Chili Peppers

A preserved mixture of tomatoes and peeled chili peppers canned in brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomatoes and Peeled Chili Peppers

Ingredients

Directions

Fill and cover

  1. Fill cans with the chili peppers and tomatoes.

  2. Cover with brine.

Exhaust and process

  1. For No. 1 cans, exhaust for 3 minutes and process for 25 minutes at 240°F (115°C) and 10 pounds pressure.

  2. For No. 2 cans, exhaust for 3 minutes and process for 40 minutes at 240°F (115°C) and 10 pounds pressure.

  3. For No. 3 cans, exhaust for 5 minutes and process for 40 minutes at 240°F (115°C).

  4. For No. 10 cans, exhaust for 7 minutes and process for 60 minutes at 240°F (115°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chili peppers
Provide the main flavor and bite of the finished canned product.
Tomatoes
Supply acidity, moisture and body that fill the cans and surround the peppers.
Salt brine
Seasons the packed vegetables and helps carry salt through the contents during canning.

The step that matters

Exhausting the cans before processing. Venting steam from the cans before sealing and pressure processing drives out air, which helps prevent spoilage and keeps the contents safe for long storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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