Curried Pineapple and Dried Fig Salsa

[Guest guest]

Curried Pineapple and Dried Fig Salsa

 

1 cup dried whole figs, stemmed (about 6 ounces)

1 teaspoon curry powder

Pinch of crushed red pepper, or to taste

1 1/4 cups water, or as needed

1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice,

not drained

3 tablespoons unsweetened coconut chips or shavings

 

Combine figs, curry powder, crushed red pepper and water in a medium

saucepan. (If using canned pineapple, use the pineapple liquid to cook the

figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil.

Cover and cook over low heat until the figs are softened and plumped, 15 to

20 minutes, depending on their dryness. Use a slotted spoon to transfer the

figs to a cutting board, leaving the liquid in the pan. When cool enough to

handle, cut into quarters and transfer to a medium bowl.

Add pineapple to the liquid in the pan. Return to a simmer over medium heat

and cook, stirring occasionally, until the liquid is reduced and the

pineapple is well coated, about 5 minutes. Add the pineapple mixture to the

figs; stir to combine.

Heat a small skillet over medium-low heat. Add coconut and toast, stirring,

until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the

salsa warm, at room temperature or chilled.

Makes about 3 cups.

 

 

 

[Guest guest]

This salsa sounds amazing. What do you serve it with?

Thanks

Lisa

 

 

In a message dated 5/22/2008 11:35:06 P.M. Eastern Daylight Time,

gracioushospitality writes:

 

Curried Pineapple and Dried Fig Salsa

 

1 cup dried whole figs, stemmed (about 6 ounces)

1 teaspoon curry powder

Pinch of crushed red pepper, or to taste

1 1/4 cups water, or as needed

1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice,

not drained

3 tablespoons unsweetened coconut chips or shavings

 

Combine figs, curry powder, crushed red pepper and water in a medium

saucepan. (If using canned pineapple, use the pineapple liquid to cook the

figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil.

Cover and cook over low heat until the figs are softened and plumped, 15 to

20 minutes, depending on their dryness. Use a slotted spoon to transfer the

figs to a cutting board, leaving the liquid in the pan. When cool enough to

handle, cut into quarters and transfer to a medium bowl.

Add pineapple to the liquid in the pan. Return to a simmer over medium heat

and cook, stirring occasionally, until the liquid is reduced and the

pineapple is well coated, about 5 minutes. Add the pineapple mixture to the

figs; stir to combine.

Heat a small skillet over medium-low heat. Add coconut and toast, stirring,

until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the

salsa warm, at room temperature or chilled.

Makes about 3 cups

 

 

 

 

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