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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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. 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.
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