Karen's Fresh Fig & Plum Salsa
An Easy, Delicious and Stunning Fruit Salsa! Naturally Sweet Figs team with 2 Varieties of Fresh Plums. Pairs beautifully withy Next Level Chicken Tacos.
Servings: 6 generous servings
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
See Recipe: Next Level Grilled Chicken Tacos with Fresh Fig & Plum Salsa
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 84kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 208mg | Fiber: 2g | Sugar: 17g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 0.4mg