Turkish Winter Carrot & Red Pepper Spread
Yields approximately 3–4 jars (500ml each)
Ingredients
1.5 kg Carrots (peeled and grated)
1 kg Red Capia Peppers (finely chopped or pulsed in a food processor)
3–4 Green Chilies (optional, for a hint of heat)
1 cup Extra Virgin Olive Oil
1 cup Apple or Grape Vinegar
1 head of Garlic (minced)
2 tbsp Rock Salt (adjust to taste)
1 tbsp Sugar (to balance the acidity)
Optional: A handful of finely chopped parsley for garnish before serving.
Instructions
1. Sauté the Vegetables
In a large, deep pot, heat the olive oil. Add the minced garlic and sauté for one minute until fragrant. Add the finely chopped red peppers and cook over medium heat for about 10 minutes until they soften and release their juices.
2. Add the Carrots
Stir in the grated carrots. Cook the mixture, stirring occasionally, for another 15–20 minutes. The carrots should soften significantly and reduce in volume, but still retain a bit of texture.
3. Season and Simmer
Add the vinegar, rock salt, and sugar. If you like heat, add the finely chopped green chilies now. Let the mixture simmer for another 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
4. Preserving (The “Jarring” Phase)
While the mixture is still piping hot, carefully ladle it into sterilized glass jars.
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