Preparation info
  • Makes About

    2 Quarts

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This pickled condiment, made of shredded green papaya, is usually quite sweet as well as tart. We tone down the sweetness, and we like to add green or red chiles (siling haba, which are not too hot).

    Note that the pickling solution and the salted papaya and vegetable mixture must rest (separately) overnight in the refrigerator before they are combined. Once the pickle is made, refrigerate at least 1 day before serving.