Papaya Ketchup
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
720
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).