An Easy, Delicious and Stunning Fruit Salsa! Naturally Sweet Figs team with 2 Varieties of Fresh Plums. Pairs beautifully withy Next Level Chicken Tacos.
An Easy, Delicious and Stunning Salsa!
See the steps:
- Cook some diced figs and diced plums in EVOO, balsamic vinegar, sugar and water until softened and bleeding beautiful color
- Remove to a bowl when cool – add remaining diced figs & plums, Vadalia Onion, Scallions, Grated Garlic, and a pinch of Cayenne Pepper.
- To add more body – I add a pinch more balsamic vinegar and a shot of raw honey
- The important flavoring ingredients are scallions and rosemary.. pairs wonderfully with the salsa!
A Delicious and Stunning Fruit Salsa!
If you love the combination of sweet and spicy flavors – this recipe has it all!
Fruit Salsas are a vibrant delight that pairs beautifully with so many meals.
Generally composed of chopped fruit with aromatics such as onion varieties, possibly some heat, and some fresh herbs like rosemary, parsley, mint or cilantro. Just a pinch of sea salt wakes up the flavors.
I start the recipe with a REDUCED BASE of balsamic vinegar, sugar and a bit of chopped rosemary. This “syrup” carries the salsa with great texture.
A fabulous Fruit Salsa ~ especially in summer with ripe juicy fruit!
Karen
Karen’s Fresh Fig & Plum Salsa
Ingredients
- 8 medium fresh figs, ripe Mission Figs, or your favorite
- 2 large ripe plums, use on red and one black (for color contrast)
- 1 teaspoon extra virgin olive oil
- 2 teaspoons balsamic vinegar, without caramel color
- 2 teaspoons pure cane sugar
- 3/4 teaspoon fresh rosemary leaves, finely chopped
- 1/4 cup sweet Vadalia onion, peeled, 1/4″ dice
- 1 tablespoon scallions, minced
- 1 teaspoon garlic, peeled and finely grated or minced
- 2 pinches chipotle pepper, or to taste
Finishing Flavors:
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons raw honey
- 1 pinch sea salt
Instructions
- Cut away fig stems, wash and dry them, cut into 1/2 inch pieces. Wash and dry plums, cut in half, discard the pits. Cut plums into 1/2 inch pieces.
- In a 10″ skillet add 1 t. EVOO, 2 t. balsamic vinegar, 2 t. sugar and 3/4 t. rosemary. Bring to a boil, stirring until sugar dissolves, one minute. Add HALF of the figs and plums and toss through. Remove to a to a medium sized bowl and cool to room temperature, 3 minutes.
- Add remaining figs and plums, with vadalia onions, scallions and chipotle pepper. Add remaining 2 t. balsamic vinegar, 1 1/2 t. honey and sea salt to taste, stir well.
- Store in a clean glass container in the refrigerator for up to 5 days. Enjoy!
- See Recipe: Next Level Grilled Chicken Tacos with Fresh Fig & Plum Salsa
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
