Papaya Ketchup

Name: Papaya Ketchup
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 2 cups
Ingredients: 2 teaspoons olive oil; 1 garlic clove, minced; 2 tomatoes, seeded and roughly chopped or; 1 cup chopped canned tomato; 1 serrano chili, seeds and ribs removed, finely chopped; 1/2 teaspoon sugar; 1 tablespoon rice wine vinegar; 1 1/2 teaspoons soy sauce; 1/2 teaspoon ground ginger; 1/2 teaspoon sesame oil; 1 ripe papaya, peeled, seeded, rougly chopped (about 1 cupt); 1 lime, juice of

Submitted by sjkotylak

"Another recipe from one of my favourite cookbooks - Marcus Samuelsson! This is one I haven't tried yet as I haven't seen any nice ripe papayas yet, but I think it sounds awesome! He says it goes good with grilled shrimp or chicken and with roti."

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photo by Satyne

Ready In:: 7mins
Ingredients:: 12
Yields:: 2 cups

ingredients

2 teaspoons olive oil
1 garlic clove, minced
2 tomatoes, seeded and roughly chopped or
1 cup chopped canned tomato
1 serrano chili, seeds and ribs removed, finely chopped
¹⁄₂ teaspoon sugar
1 tablespoon rice wine vinegar
1 ¹⁄₂ teaspoons soy sauce
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon sesame oil
1 ripe papaya, peeled, seeded, rougly chopped (about 1 cupt)
1 lime, juice of

directions

Heat the olive oil in a large saute pan over med hig hieat.
Add the garlic and saute for 2 to 3 min, until softened.
Add the tomatoes, chili, sugar, and vinegar, reduce the heat to med, and cook, stirring frequently, until the tomatoes are very soft, about 5 minutes. Remove from heat and let cool slightly.
Transfer tomato mixture to a blender.
Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth.
Store in a tightly cover container in the fridge for up to 5 days.

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Reviews

Made for Zaar World Tour 8. After an initial strange taste, the sauce actually became quite morish and was very nice with plain corn chips. I have sooo much left over, so I think I might experiment with it during the week. Thanks for sharing such an interesting idea.

Satyne
I pretty much doubled all the seasonings and it came out quite well. I served it with steak. It made a nice sweet sauce.

LucyS-D
Not entirely to my taste, although I like the tomato/papaya pairing, with some chile spice. I might try again without the asian influence of sesame oil and soy sauce - there seemed to be simply too many flavor influences jumbled together. The flavor developed quite a bit after being in the refrigerator overnight. I used a fairly sweet tomato; I think something more acidic might work better, to balance the slickness and sweetness of the papaya.

realbirdlady

RECIPE SUBMITTED BY

sjkotylak

Canada

Picture taken just for Zaar - mmmm milkshake... I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea. I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.  No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!

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