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
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