Name: Roasted Peppers Salad I
Ingredients: 12 nice peppers,; 2-3 tablespoons oil,; 1 tablespoon vinegar,; salt,; a few tomatoes

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 ↓

Roasted Peppers Salad I

Time20 minutes

Ingredients

Directions

Roast and rest

Roast the peppers, turning on all sides.
Place in a pan, cover with a clean cloth and then a lid and let sit for 20 minutes.

Peel and serve

Peel, arrange in salad bowl, add salt, oil and vinegar and garnish with tomato slices.

Nutrition, whole recipe (rough)

150Calories

1 gProtein

14 gFat

6 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Tomato	1 medium (123g)	22
Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
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).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Pepper + tomatotop 7% of all pairs

Smell alikemoderate

Cooked together17,923 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Vinegar + tomatotop 16% of all pairs

Smell alikemoderate

Cooked together5,063 recipes

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

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

What each ingredient does

Peppers: Roasting softens the flesh and concentrates sweetness, and resting loosens the skin for peeling.
Oil: Adds fat and a smooth, rounded mouthfeel that carries the pepper flavour.
Vinegar: Adds acidity that brightens the sweet roasted peppers and balances the oil.

The step that matters

Covering the peppers to rest. Trapped steam from the hot peppers loosens the charred skin so it peels off cleanly. Peeling too early leaves skin stuck to the flesh.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, vinegar):

Capsicumfits better
Mustardfits better
Cabbagefits better
Tomatothe original

Fit is the average pairing score against pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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Roasted Peppers Salad I