Papaya Ketchup

• olive oil↗2 teaspoons
• garlic clove↗1

  minced

• tomatoes↗2

  seeded and roughly chopped or

• chopped canned tomato1 cup
• serrano chili↗1

  seeds and ribs removed, finely chopped

• sugar↗1⁄2 teaspoon
• rice wine vinegar↗1 tablespoon
• soy sauce↗1 1⁄2 teaspoons
• ground ginger↗1⁄2 teaspoon
• sesame oil↗1⁄2 teaspoon
• ripe papaya↗1

  peeled, seeded, rougly chopped (about 1 cupt)

• lime↗1

  juice of

Step-by-step instructions

1. 1

   Heat the olive oil in a large saute pan over med hig hieat.

2. 2

   Add the garlic and saute for 2 to 3 min, until softened.

3. 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. 4

   Transfer tomato mixture to a blender.

5. 5

   Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth.

6. 6

   Store in a tightly cover container in the fridge for up to 5 days.