Skip to main content

Portuguese Chourico and Peppers

"Great as a sandwich like sloppy Joes or over mashed potatoes or rice."

By allrecipes · From Open Recipes · 7 ingredients
Jump to recipe ↓
Portuguese Chourico and Peppers

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Portuguese Chourico and Peppers

8 servings
Prep15 min
Cook10 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Pepper + tomatotop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  4. Pepper + garlictop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tomato + red winetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (pepper, tomato, red wine, garlic):

  1. Capsicumbetter flavor fit
  2. Eggplantbetter flavor fit
  3. Spinachabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against pepper, tomato, red wine, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).