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Chili Sauce

A tomato-based sauce with peppers, onions, sugar, salt, allspice, ginger, cloves, and vinegar, simmered until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Chili Sauce

Ingredients

Directions

Prepare

  1. Remove the skins from the tomatoes.

  2. Add the chopped peppers and onions to the tomatoes.

  3. Stir in the brown sugar, salt, allspice, ginger, cloves, and vinegar.

Cook and finish

  1. Boil gently for one hour, stirring often.

  2. Strain the mixture and boil again if it is not thick enough.

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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

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 liquid base of the sauce.
Brown sugar
Adds sweetness and helps give the sauce a deep colour as it cooks.
Vinegar
Adds acidity that brightens the sauce and helps preserve it.
White onions
Add savoury depth and body as they soften during cooking.
Peppers
Add heat and vegetable flavour to the sauce.

The step that matters

Boil gently for one hour, stirring often. Gentle boiling reduces the liquid slowly and concentrates flavour without scorching. Frequent stirring keeps the sugar and onions from sticking and burning on the bottom of the pot.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, sugar, allspice, ginger, clove, 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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