Combine the grape tomatoes, onion, serrano chile, cilantro, and lime juice in a blender. Pulse and blend to produce a chunky-salsa like texture. If the salsa does not blend, add a little water to start the process.
Transfer the puree to a bowl. Stir in the finely chopped figs and the salt. Serve.
Varieties of Figs:
Brown Turkey Figs – The fruit is medium to large in size, and sports a reddish-brown skin tinted with a deep purple hue. The meat of the fruit is a deep pinkish-red.
Green Mission Figs – Green figs are generally larger and plumper than black figs. When ripe, the figs will be pale lime green.
Black Mission Figs – Are very rich in color and known for their deep purple color which turns black as they are dried.
How to Select Figs:
Select figs that are clean and dry, with smooth, unbroken skin. The fruit should be soft and yielding to the touch, but not mushy.
How to Store Figs:
Keep figs in a plastic bag in the coldest part of your refrigerator. Use within two days.
Nutrients Found in Figs:
Fat free, cholesterol free, sodium free, good source of dietary fiber and potassium.
Ingredients
Directions
Combine the grape tomatoes, onion, serrano chile, cilantro, and lime juice in a blender. Pulse and blend to produce a chunky-salsa like texture. If the salsa does not blend, add a little water to start the process.
Transfer the puree to a bowl. Stir in the finely chopped figs and the salt. Serve.