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Chile Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chile Sauce

Why it works: Pepper and cinnamon match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,890 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Chile Sauce

Ingredients

Directions

  1. Get dry chile peppers from a reliable source.

  2. Break them open and soak in warm water until softened.

  3. Remove seeds and veins, then pass the pulp through a coarse sieve.

  4. Add grated cinnamon, the soaking water, and an equal amount of soup stock.

  5. Bring to a boil and remove from heat.

  6. For better flavor, toast the peppers carefully before soaking.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

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