Alison Roman's Garlicky Beet Dip With Walnuts
In the Philippines, this dish is usually made with grated green papaya. We've decided to go with mango, as it is a little easier to find.
1. Combine vinegar with sugar, ginger juice, salt and cayenne in a small saucepan over medium-high. Cook, stirring often, until sugar is dissolved, about 1 min. Let cool slightly.
2. Pack a 2-cup jar with mango, shallot, pepper, garlic and car- rot. Pour vinegar mixture into jar. Top with enough water to completely submerge mango and veggies. Let cool to room temperature, then cover with lid and refrigerate at least 1 day before serving. It will keep well up to 5 days.
To make ginger juice, grate 1 1⁄2 tbsp ginger, then squeeze out juice over a fine-mesh sieve.
Did you know?
You can also swap out mango for grated green papaya.