Shallot and olive pickle

Shallot and olive pickle

Salsa monja

By
From
7000 Islands
Makes
4 cups
Photographer
Jana Liebenstein

Ingredients

Quantity Ingredient
400g small red asian shallots
125g pitted green olives
4 garlic cloves, bruised
1 teaspoon whole black peppercorns
170ml white vinegar
55g muscovado or dark brown sugar
2 teaspoons fine salt
250ml extra virgin olive oil
55g dry breadcrumbs
1 teaspoon sweet paprika

Method

  1. Place the shallots in a heatproof bowl and cover with boiling water. Leave for 4 minutes, then refresh in iced water. Peel, then place in a large sterilised airtight jar. Add the olives, garlic and peppercorns to the jar and set aside.
  2. Place the vinegar, sugar, salt and 125 ml water in a saucepan. Bring to the boil and stir until the sugar dissolves. Cook for a further 3 minutes, then allow to cool slightly and pour over the shallot mixture. Set aside to cool.
  3. Pour the olive oil over the pickle mixture. In a small bowl, combine the breadcrumbs and paprika, then gradually stir into the pickle mixture. Seal with a tight-fitting lid and leave for 1 week before serving. Once opened, store for up to 2 weeks at room temperature.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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