Curried Pineapple and Dried Fig Salsa (spicy sweet)

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Use as a condiment, relish or a dip or spread across mini toasts or pita chips.

I like it on biscuits. It's a real fusion salsa, somewhere between a dessert and

a spicy Indian creation.

 

 

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.