Spicy Carrot & Pepper Preserved Salad (Jar Recipe)

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 oil250 ml tomato sauce or crushed tomatoes2 tbsp tomato paste2 tbsp vinegar1½ tbsp salt (adjust to taste)1 tbsp sugar1 tsp black pepper1 tsp chili flakes½ bunch parsley (chopped – added last)✅ Instructions:Sauté baseHeat oil in a large pan.Add peppers + chili + garlic.Cook 5–6 minutes until soft.Add carrotsAdd all grated carrots.Cook on medium 10–12 minutes until softened.Tomato mixtureAdd tomato sauce + tomato paste.Stir well and cook 10 more minutes.SeasonAdd salt, sugar, black pepper, chili flakes.Add vinegar.Simmer 5 minutes.FinishTurn off heat.Mix in chopped parsley.Jar itSpoon 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