Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Roasted Peppers for Immediate Use
Ingredients
Directions
Roast and prepare
Roast six green bell peppers on dull coals until black all over, removing them from the fire with a fork.
Scrape off the black skin and remove the core and seeds, handling with a fork or spoon.
Cut the peppers into strips or pieces, wash in cold water, and place in a brine made of a quart of cold water to two heaping tablespoonfuls of salt.
Pickle
Let stand overnight.
In the morning, throw off the brine and cover with cold vinegar.
In five or six hours they will be ready for use.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Pepper + meattop 19% of all pairsSmell alikelowCooked together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Pepper + molassestop 31% of all pairsSmell alikelowCooked together897 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + peppertop 32% of all pairsSmell alikelowCooked together19,401 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + meattop 34% of all pairsSmell alikelowCooked together2,866 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and pepper barely smell alike, yet cooks put them together in 19,401 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green bell peppers
- Provide the main vegetable body, which softens and takes on pickled flavour during brining.
- Salt
- Draws out moisture and seasons the peppers during the brine.
- Cold vinegar
- Adds sharpness and acidity that preserves and flavours the peppers.
The step that matters
Roasting until black all over. The peppers must be charred evenly so the skin loosens and peels cleanly. Undercooked skin stays tough and clings, while the flesh beneath stays firm.
“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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