Sweet from the carrots, spicy from the hot pepper, this Costa Rican-inspired condiment isn’t quite the spicy hot sauce brand that goes by the same name. But it’s got its own kick and tang that make it a perfect accompaniment to vegetables and meats.
Combine grated carrots, onion, peppers, and garlic in a medium bowl. Sprinkle with salt and mix thoroughly. Pound with a Cabbage Crusher or pounding tool to encourage the liquid to come out of the vegetables.
Transfer vegetables to a quart jar and push down firmly. Add water as needed to bring the level to 2 inches above the vegetables