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

Why This Recipe is So Addictive
This isn’t just another preserve—it’s a raw, fermented powerhouse of flavor and nutrition. The natural fermentation process gives it a tangy, complex depth that cooked sauces can’t match, while keeping all the enzymes and probiotics intact. It’s the kind of condiment that makes even a simple piece of toast or grilled chicken taste extraordinary.
Gather Your Ingredients & Tools
Main Ingredients:
2.5 kg red bell peppers (about 10-12 large peppers)
20-25 red chili peppers (adjust for heat)
1 large head of garlic (about 10-12 cloves), peeled
3 kg carrots, peeled and roughly chopped
225 ml (1 cup) high-quality oil (sunflower or extra virgin olive oil)
100-150 ml apple cider vinegar or white wine vinegar (to taste)
3 tablespoons fine sea salt (non-iodized)
1-2 tablespoons sugar or honey (optional, to balance acidity)
You Will Also Need
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Step-by-Step PreparationStep 1: Prepare the Vegetables
Wash and Dry: Thoroughly wash all peppers and carrots. Dry them completely.
Prep the Peppers: Wearing gloves, remove the stems and seeds from both the bell peppers and chili peppers. Roughly chop the bell peppers.
Prep the Carrots: Peel the carrots and chop them into chunks small enough to fit in your food processor feed tube.
Peel the Garlic: Separate and peel all the garlic cloves.
Step 2: Create the Base Mixture
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
Transfer the entire ground mixture to a large, non-reactive bowl (glass, ceramic, or stainless steel).
Add the salt and sugar/honey (if using). Mix very well with a wooden spoon or with gloved hands.
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
After resting, stir in the oil and vinegar. Mix thoroughly until everything is well combined.
Step 5: Jar and Ferment
Pack the mixture tightly into clean glass jars, leaving about 2-3 cm (1 inch) of headspace at the top.
Seal the jars tightly.
Label the jars with the date.
Let them ferment at room temperature for 1-3 days. You may see tiny bubbles forming—this is a good sign!
After the fermentation period, transfer the jars to the refrigerator. The flavor will continue to develop and mature over the next week.
You Will Also Need
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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.