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.
