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.