Recipe by Cadillacgirl
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.
Top Review by Satyne
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.
- 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 See How It's Made
- 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.