PAPAYA KETCHUP (2 cups)

From East Africa, this ketchup is a good accompaniment to grilled shrimp or chicken, or as a simple dip for bread.

2 teaspoons olive oil

1 garlic clove, minced

2 tomatoes, seeded and roughly chopped, or 1 cup chopped canned tomatoes

1 Serrano chile, seeds and ribs removed, finely chopped

½ teaspoon sugar

1 tablespoon rice wine vinegar

1-½ teaspoons soy sauce

½ teaspoon ground ginger

½ teaspoon Asian sesame oil

1 ripe papaya, peeled, seeded and roughly chopped (about 1 cup)

juice of 1 lime

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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.

 

from Marcus Samuelson, Soul of a New Cuisine