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Chili Sauce

A tomato-based sauce with peppers, onions, sugar, vinegar, and spices, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Chili Sauce

Ingredients

Directions

Prepare

  1. Peel and slice the tomatoes.

  2. Chop the red peppers and onions.

Make the sauce

  1. In a saucepan, combine the tomatoes, peppers, onions, brown sugar, vinegar, cloves, cinnamon, ginger, mace, and coarse sea salt.

  2. Boil gently for 3 hours, stirring frequently to prevent burning.

Bottle

  1. Cool the sauce and seal it in wide-mouthed glass bottles.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Tomato + peppertop 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

Tomatoes
Provide the main body and bulk of the sauce as they break down during long simmering.
Brown sugar
Adds sweetness and helps balance the sharpness of the vinegar.
Vinegar
Adds acidity that gives the sauce its tang and helps preserve it.
Red peppers
Contribute savory flavor and a mild heat to the sauce.
Onions
Add savory depth and body as they soften during simmering.

The step that matters

Boil gently for 3 hours, stirring frequently. Long, gentle simmering thickens the sauce by evaporating water and concentrates flavors. Frequent stirring prevents sugars and solids on the bottom of the pan from scorching, which would cause a burnt taste.

Swap the onion

How well each one fits the dish's main ingredients (tomato, pepper, sugar, vinegar, clove, cinnamon, ginger):

  1. Capsicumfits better
  2. Carrotfits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, sugar, vinegar, clove, cinnamon, ginger. 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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Tomato 14Green Tomato 4Raw 3Sweet 3 See all 392 →

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