Papaya Ketchup
PREP DETAILS
Servings: Makes 2 cups
INGREDIENTS
2 tsp olive oil
1 garlic clove, minced
2 tomatoes, seeded and roughly chopped, or 1 cup chopped canned tomatoes
1 serrano chili, seeds and ribs removed, finely chopped
1/2 tsp sugar
1/2 tsp ground ginger
1/2 tsp Asian sesame oil
1 ripe papaya, peeled, seeded, and roughly chopped (about 1 cup)
Juice of 1 lime
DIRECTIONS
1. Heat the olive oil in a large saute pan over medium-high heat. Add the garlic and saute for 2 to 3 minutes, until softened. Add the tomatoes, chili, sugar, and rice wine vinegar, reduce the heat to medium, and cook, stirring frequently, until the tomatoes are very soft, about 5 minutes. Remove from the heat and let cool slightly.
2. Transfer the tomato mixture to a blender. Add the soy sauce, ginger, sesame oil, papaya, and lime juice, and puree until smooth.
Store in a tightly covered container in the refrigerator for up to 5 days.