Papaya Ketchup

• 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

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.

olive oil, garlic, tomatoes, tomato, serrano chili, sugar, rice wine vinegar, soy sauce, ground ginger, sesame oil, papaya, lime

Taken from www.food.com/recipe/papaya-ketchup-456742 (may not work)