Papaya Ketchup Recipes

PAPAYA GLAZED SHRIMP WITH RED PEPPER VINAIGRETTE

Steps:

• Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes.
• Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree.
• Grill shrimp, continuously basting with the papaya sauce.
• Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt.
• Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top.

PAPAYA KETCHUP

Steps:

• 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.