Papaya Ketchup

This was most delightful and the most exotic thing I have made so far.

Papaya Ketchup
Serving Size 1 Cup
Use either mango or papaya

1 1/2 Tablespoon oil
1/2 cup chopped onions
1/2 Tablespoon chopped ginger
1 small ripe papaya (about 1 lb) peeled, seeded, and chopped
1/2 Cup water or additional as needed
1/4 Cup Sugar
1/4 Cup Cider Vinegar (I used extra)
1/4 teaspoon salt or to taste (I used a lot more)
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground allspice
Pinch of ground cloves

We had to substitute the oil for lard, the sugar for tapa dulce, and the cider vinegar for our homemade banana vinegar. Quick note here. Lard is not as bad for you as some marketing has otherwise made you think. Also tapa dulce is sugar cane without all the processing so its pretty awesome.

In a medium saucepan heat the oil over medium heat (or a jet-stove if you have one, and if you do you are awesome). Add the onion and ginger cook until tender about 2-3 min. Add the garlic cook stirring constantly 3 min. Add the papaya and cook, stirring constantly about 3 min. Add the remaining ingredients and bring to a boil over med high heat. Stirring and scraping the bottom regularly. Once it is at a boil reduce heat a bit and simmer uncovered 20 minutes. (I had to add a bunch more salt and vinegar at this point because that's how I roll).

Transfer mixture to a food processor and blend/process until smooth. Let cool to room temp. Should be stored covered in fridge up to 5 days before using. (Or serve it hot same day like we did).

As you can see it is a big hit as well as my pickled Jalepenos!

Well folks the internet is waaaaay too slow to post much more. Talk to you later!