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Papaya Ketchup

Papaya Ketchup created by Satyne

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:
7mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Cadillacgirl
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@Cadillacgirl
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"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."
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  1. 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.
    Reply
  2. Satyne
    Papaya Ketchup Created by Satyne
    Reply
  3. Satyne
    Papaya Ketchup Created by Satyne
    Reply
  4. threeovens
    I pretty much doubled all the seasonings and it came out quite well. I served it with steak. It made a nice sweet sauce.
    Reply
  5. realbirdlady
    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.
    Reply
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