✅ Ingredients (for 4–5 jars):
1.5 kg carrots (grated)
4 red bell peppers (finely chopped)
2–3 hot chili peppers (optional)
1 whole garlic bulb (minced)
200 ml vegetable oil
250 ml tomato sauce or crushed tomatoes
2 tbsp tomato paste
2 tbsp vinegar
1½ tbsp salt (adjust to taste)
1 tbsp sugar
1 tsp black pepper
1 tsp chili flakes
½ bunch parsley (chopped – added last)
✅ Instructions:
Sauté base
Heat oil in a large pan.
Add peppers + chili + garlic.
Cook 5–6 minutes until soft.
Add carrots
Add all grated carrots.
Cook on medium 10–12 minutes until softened.
Tomato mixture
Add tomato sauce + tomato paste.
Stir well and cook 10 more minutes.
Season
Add salt, sugar, black pepper, chili flakes.
Add vinegar.
Simmer 5 minutes.
Finish
Turn off heat.
Mix in chopped parsley.
Jar it
Spoon hot mixture into sterilized jars.
Close tightly and flip upside down until cool.
✅ Storage:
🫙 Fridge: up to 1 month
🫙 Sealed jars in pantry: up to 6 months
💡 How to Serve:
✔ With grilled chicken or fish
✔ Inside sandwiches or wraps
✔ With eggs or omelets
✔ As mezze with bread
