Papaya Ketchup - cooking recipe

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

Preparation

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.