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Garibaldi Sauce

A fruit and vinegar sauce made with apples, onions, tomatoes, ginger, raisins, garlic, bell peppers, and salt, steeped and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Garibaldi Sauce

Ingredients

Directions

Prepare

  1. Chop all ingredients finely and place them in a stone jar.

Steep

  1. Add 4 quarts of vinegar and let the mixture stand for 4 weeks, stirring daily.

Finish and bottle

  1. After 4 weeks, boil the mixture for 30 minutes.

  2. Strain through a colander and then through a sieve.

  3. Bottle the sauce when it is cold.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Tart apples
Break down into the body of the sauce and add natural pectin and acidity.
Raisins
Add sweetness and body as they soften during the long steep.
Vinegar
Acts as the preserving liquid and extracts flavour from the chopped ingredients over the steep.
Tomatoes
Contribute moisture, body and savoury flavour to the sauce.
Onions
Add savoury depth and aroma that mellows during the steep and boil.
Garlic
Adds pungent aroma that mellows and deepens during steeping and boiling.

The step that matters

Straining through a colander and then a sieve. Fine solids left in the sauce can make it cloudy and gritty. Straining in two passes, coarse then fine, removes most of the chopped pulp so the sauce pours clear.

Swap the raisin

How well each one fits the dish's main ingredients (apple, onion, tomato, ginger, garlic, pepper, vinegar):

  1. Limefits better
  2. Mangofits better
  3. Plumfits better
  4. Raisinthe original

Fit is the average pairing score against apple, onion, tomato, ginger, garlic, 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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