Prep 2 mins
Cook 5 mins
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.
- 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
- 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.
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.
I pretty much doubled all the seasonings and it came out quite well. I served it with steak. It made a nice sweet sauce.
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.