Name: Ecuadorian Chilli-Pepper Sauce
Ingredients: Red or green serranos or fresh jalapenos, seeded and cut into thin strips.; Red onion, finely chopped; Fresh lemon or lime juice; Salt to taste

Why it works: Jalapeno and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,250 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ecuadorian Chilli-Pepper Sauce

Ingredients

Red or green serranos or fresh jalapenos, seeded and cut into thin strips.
Red onion, finely chopped
Fresh lemon or lime juice
Salt to taste

Directions

Combine the chillies with an equal amount of onion in a glass container. Add lemon juice to cover. Season with salt and let the sauce stand 3 to 4 hours before using. Dilute with hot water if desired.
Category:Ecuadorian Recipes
Category:Ecuadorian Vegetarian

Nutrition, whole recipe (rough)

71Calories

2 gProtein

0 gFat

18 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Jalapeno	1 pepper (14g)	4
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

Jalapeno + oniontop 13% of all pairs

Smell alikemoderate

Cooked together2,250 recipes

Shared aroma: isobutyraldehyde (malty, green).
Jalapeno + lemontop 17% of all pairs

Smell alikemoderate

Cooked together345 recipes

Shared aroma: isobutyraldehyde (malty, green).
Onion + lemontop 19% of all pairs

Smell alikemoderate

Cooked together15,646 recipes

Shared aroma: decanal (soap, orange peel).