🌶️ Fire-Roasted Pepper & Carrot Spread (The Jar Everyone Wants) 🥕


 


  • Food processor or meat grinder

  • Large mixing bowl

  • Clean glass jars with lids (approx. 6-8 jars of 500ml)

  • Kitchen gloves (for handling hot peppers!)

Step-by-Step Preparation

Step 1: Prepare the Vegetables

  1. Wash and Dry: Thoroughly wash all peppers and carrots. Dry them completely.

  2. Prep the Peppers: Wearing gloves, remove the stems and seeds from both the bell peppers and chili peppers. Roughly chop the bell peppers.

  3. Prep the Carrots: Peel the carrots and chop them into chunks small enough to fit in your food processor feed tube.

  4. Peel the Garlic: Separate and peel all the garlic cloves.

Step 2: Create the Base Mixture

  1. In batches, pulse the red bell peppers, chili peppers, carrots, and garlic in a food processor until you achieve a uniform, coarse texture. Be careful not to over-process into a puree; you want some texture.

    • Traditional Method: If you have a meat grinder, use it for the most authentic texture.

Step 3: Season and Mix

  1. Transfer the entire ground mixture to a large, non-reactive bowl (glass, ceramic, or stainless steel).

  2. Add the salt and sugar/honey (if using). Mix very well with a wooden spoon or with gloved hands.

  3. Let the mixture rest for 15-20 minutes. The salt will draw out moisture from the vegetables, creating a natural brine.

Step 4: Add the Final Ingredients

  1. After resting, stir in the oil and vinegar. Mix thoroughly until everything is well combined.

Step 5: Jar and Ferment

  1. Pack the mixture tightly into clean glass jars, leaving about 2-3 cm (1 inch) of headspace at the top.

  2. Seal the jars tightly.

  3. Label the jars with the date.

  4. Let them ferment at room temperature for 1-3 days. You may see tiny bubbles forming—this is a good sign!

  5. After the fermentation period, transfer the jars to the refrigerator. The flavor will continue to develop and mature over the next week.

🌟 Pro-Tips for Perfection

  • Heat Control: For a milder spread, use fewer chilies and remove all the seeds and white membranes. For extra heat, include some seeds or add a hotter pepper variety.

  • Taste and Adjust: Before jarring, taste the mixture. You can add more salt, vinegar, or a sweetener to suit your preference.

  • The Oil Layer: Some recipes call for a thin layer of oil on top to create an airlock. You can do this by pouring a tiny bit of extra oil over the packed mixture before sealing.

  • Storage: This spread will keep for several months in the refrigerator due to the natural preservation from salt, vinegar, and fermentation.

Serving Suggestions: How to Use Your Legendary Spread

  • The Classic: Spread generously on crusty bread or crackers.

  • The Upgrade: Use as a condiment for grilled meats, sausages, or fish.

  • The Dip: Mix a few spoonfuls into sour cream or Greek yogurt for an instant dip.

  • The Secret Weapon: Stir into stews, soups, or pasta sauces for a burst of flavor.

Enjoy the fruits of your labor! It's no wonder everyone asks for the recipe. This is truly a jar of pure gold.