Ingredients
500 g carrots
1 hot pepper (optional)
12 teaspoon caraway seed
salt and black pepper
3 tablespoons oil (veg, olive, sunflower etc)
1 12 tablespoons vinegar
Method
Sources
📖
Recipe1M+
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Grow habaneros — fruity extreme heat, sauces, salsas, pickles
Grow serranos — salsa cruda, pickled, hotter than jalapeño
Grow jalapeños — salsa, stuffed, pickled, chipotle (smoked)
Grow Thai bird's eye — tiny, fiery, essential for Thai cooking
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peel and slice the carrots into rounds; boil in lightly salted water until just tender. meanwhile prepare the 'dersa' (sauce). in a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste). add 1 tbsp water to the sauce. mix the sauce with the oil and combine well. drain the carrots. pour the sauce over the carrots and return to to a low heat. cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce. add the vinegar and serve hot or cold (room temp! ).