- 1 whole green papaya (peeled, deseeded and finely shredded)
- 2 medium-sized carrots, peeled and sliced
- 1 red bell pepper, julienned
- ½ green bell pepper, julienned
- 1 head garlic, sliced thinly
- ½ cup ginger, julienned
- 12 pcs. shallots, peeled and cut crosswise into 3 to 4 slices
- 2 cups white vinegar
- 4 Tbsp. brown sugar
- 4 Tbsp. white sugar
- 1 tsp. Kosher salt
- 1 Tbsp peppercorns
INSTRUCTIONS:
- Drain the liquid from the finely shredded papaya by squeezing out as much liquid as possible. Put in a bowl and set aside.
- In a saucepan, combine vinegar, sugar, salt, peppercorns, half of the ginger and half of the garlic. Keep on stirring until sugar is dissolved. Bring to a boil.
- Add all the ingredients except the papaya. Mix well. Remove from heat.
- Allow to cool down. When the mixture is lukewarm, pour over the grated papaya. Mix well. Let sit for 2 hours, tossing every 30 minutes.
- Transfer the mixture to clean, dry jars with lids. Let cool and refrigerate. Allow to sit in the refrigerator for at least 12 hours before using.
- Serve with fried meat or fish or as desired.
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