500g Carrots
5 cloves garlic
1 small devil chilli
Small bunch of parsley
Oil (Olive/Sunflower)
Vinegar (Balsamic/Red Wine)
Salt
Pepper
* I prefer not to peel the carrots nor to wash them, please use Organic carrots :) *
Grate the carrots and dry them a bit by leaving in a sieve for 5 minutes to let some of the juice drain off. You can dry them a bit more with a paper towel if you feel like it, this lets the oil and vinegar soak inside the carrots better giving a more juicy crunch! Put the carrots in a bowl and coat lightly with the oil, mix well. Chop the chili, parsley and garlic into very very small pieces and mix into the carrots. Add some more vinegar and oil and salt and pepper to taste. Put the mix in a sterilized glass container and fill to top with oil, make sure no air is trapped inside.
*** 25% vinegar /75% oil is a good ratio
Leave to marinate for at least a week.
*** Olive oil goes best with balsamic vinegar. Sunflower oil goes well with red wine vinegar. Mix and match combos for maximum fun.
Simple!
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