Barbara’s Fresh Fig Salsa

Recipe by Barbara Kobsar

Grilled chicken, pork, tofu, tempeh, and fish gain a little gusto when topped with this snappy fig salsa.

Makes 3 cups

2 cups diced fresh figs (about 1 pound or
10–12 figs)
2 Roma tomatoes, seeded and chopped
¼ cup diced red onion
1 jalapeño or serrano pepper, ribs and seeds removed, diced
Juice of 1 lime
2–3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper

Mix all ingredients in a medium-size bowl. Let stand at room temperature for about an hour (if possible) to meld flavors. Store leftovers in the refrigerator.

Illustration by Charmaine Koehler-Lodge

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