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Curried Pineapple and Dried Fig Salsa




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


originally from LaDonna


List of Ingredients




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


Recipe



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.