Ingredients for Papaya Ketchup
- 2 tablespoons olive oil
- Garlic Clove
- 1 (28 ounce) can crushed tomatoes
- Canned Tomato
- Serrano Chili
- 2 tablespoons brown sugar
- Rice Wine Vinegar
- 1 tablespoon soy sauce
- Ground Ginger
- 1 teaspoon sesame oil
- 1 cup ripe papaya, cubed
- Lime, Juice Of
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How to Make Papaya Ketchup
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Add 2 cloves of minced garlic and sauté for 2-3 minutes, until softened.
- Add 1 (28 ounce) can of crushed tomatoes, 1-2 Thai chilies (finely chopped, adjust to your spice preference), 2 tablespoons of brown sugar, and 2 tablespoons of white vinegar. Reduce heat to medium and cook, stirring frequently, until tomatoes are very soft, about 5 minutes.
- Remove from heat and let cool slightly.
- Transfer the tomato mixture to a blender.
- Add 1 tablespoon of soy sauce, 1 tablespoon of grated fresh ginger, 1 teaspoon of sesame oil, 1 cup of ripe papaya (cubed), and 1 tablespoon of lime juice. Puree until completely smooth.
- Store in an airtight container in the refrigerator for up to 5 days. Enjoy!
- Serve with your favorite grilled meats or as a dipping sauce for roti.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
153g
Fat
5g
Carbs
18g
