Cooking Instructions
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Step 1
Boil a pot of water, enough to submerge the carrots.
Step 2
Slice the
Rainbow Carrots (905 g)
into 1/2-inch slices.
Step 3
Place the carrots in the boiling water. Boil for about ten minutes, until the carrots are softened and drain. Place in a medium to large bowl.
Step 4
Chop the
Red Onion (1)
,
Red Chili Pepper (1)
and
Green Bell Pepper (1)
and place in the same bowl.
Step 5
Pour the
Tomato Sauce (1 can)
,
Apple Cider Vinegar (240 mL)
,
Vegetable Oil (120 mL)
,
Granulated Sugar (135 g)
,
Worcestershire Sauce (15 mL)
and
Salt (6 g)
in a saucepan over medium-high heat until it starts to boil. Reduce the heat to medium and simmer for five minutes.
Step 6
Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.
