Spicy Moroccan Carrot and Pepper Salad (Preserved Style)
Introduction
This vibrant carrot and pepper salad is a traditional North African–style preparation often made in large batches and stored in jars. It is flavorful, slightly spicy, tangy, and perfect as a side dish, sandwich filling, or accompaniment to grilled meats and bread. The shredded carrots absorb the rich tomato and spice mixture, creating a bold and balanced taste that improves after resting.
Ingredients
1 kilogram carrots, peeled and coarsely grated
2 large red bell peppers, finely chopped
1 large green bell pepper, finely chopped
3 ripe tomatoes, grated or very finely chopped
4 cloves garlic, minced
1 small bunch fresh parsley, finely chopped
1 small bunch fresh cilantro, finely chopped
100 ml olive oil
3 tablespoons tomato paste
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder or hot paprika (optional, adjust to taste)
2 tablespoons vinegar or juice of 1 lemon
Preparation Method
- Prepare the vegetables
Peel and wash the carrots, then grate them using the large side of a grater.
Finely chop the bell peppers.
Grate or finely chop the tomatoes.
Mince the garlic and chop the parsley and cilantro.
- Cook the base
In a large deep pan or pot, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Add the chopped bell peppers and cook for 3 to 4 minutes until slightly softened.
- Add tomatoes and spices
Add the grated tomatoes and tomato paste to the pot.
Stir well and cook for about 5 minutes.
Add salt, black pepper, paprika, cumin, and chili powder.
Mix thoroughly so the spices blend evenly.
- Add the carrots
Add the grated carrots to the pot.
Stir well to coat them with the sauce.
Cover and cook over medium-low heat for 15 to 20 minutes, stirring occasionally.
The carrots should soften but still keep a slight texture. Do not overcook.
- Finish with herbs and acidity
Once the carrots are tender, remove the lid.
Add the chopped parsley and cilantro.
Pour in the vinegar or lemon juice.
Stir and cook uncovered for another 3 to 5 minutes to allow excess moisture to evaporate.
Taste and adjust seasoning if necessary.
- Cooling and storing
Remove from heat and allow the salad to cool completely.
Sterilize glass jars by washing them with hot water and drying thoroughly.
Fill the jars tightly with the cooled carrot mixture.
Press down gently to remove air pockets.
You may drizzle a thin layer of olive oil on top before sealing.
Store in the refrigerator.
Serving Suggestions
Serve cold or at room temperature.
Enjoy with fresh bread, grilled meats, fish, or inside sandwiches.
It can also be used as a topping for rice or couscous.
Storage
Keep refrigerated for up to one week.
For longer storage, jars can be properly sterilized and sealed using traditional canning methods.
Conclusion
This preserved carrot and pepper salad is simple, economical, and packed with flavor. The balance of sweetness from the carrots, acidity from vinegar or lemon, and warmth from the spices makes it a versatile dish that becomes even more delicious after resting overnight. Perfect for preparing in large batches and enjoying throughout the week.