PAPAYA KETCHUP (2 cups)
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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
- 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.
- 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