This atsara recipe is a Filipino relish made normally with very fresh green papayas. Sauerkraut can also be used.
Ingredients
- fresh green papaya: 4 cups (grated)
- salt: 0.25 cup
- carrot: 1 piece (sliced)
- red bell pepper, sliced into long strips: 1 piece
- green Chili peppers, sliced into thin rings: 2 piece
- ginger root: 1 piece (2 inch piece, sliced, fresh)
- raisins: 1 box (1.5 ounce box)
- white vinegar: 1 cup
- water: 1 cup
- white sugar: 1 cup
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
-
Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
-
Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.
