Papaya Ketchup

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.

• Ready In: 7 mins
• 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

1. Heat the olive oil in a large saute pan over med hig hieat.
2. Add the garlic and saute for 2 to 3 min, until softened.
3. 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.
4. Transfer tomato mixture to a blender.
5. Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth.
6. Store in a tightly cover container in the fridge for up to 5 days.