I’ve been blessed with friends who have allowed me to come and pick their figs from their trees, so I’m trying different recipes!  I have had several people ask for the recipe for my fig salsa, so I thought I’d go ahead and put it on my site!

Fig Salsa Recipe

Truth be told, I almost never follow a recipe.  For some reason, it’s bloggy taboo to not put a precise recipe.  My thing is, if I see things that seem like they go together… I put them together.  My measurements are usually by what I need for my family at the time.  But, for the sake of not being taboo, I’ve decided to go ahead and do the best I can with measurements here.

Really, you can do your own thing, change it up, etc., but this is what I did!

Fig Salsa Recipe

  • 4 cups of small/medium figs (Approximately 42 – yes, we measured)
  • 2-4 large jalapenos (seeds in)
  • 1 vidalia onion (or whatever medium onion you’d like)
  • 1 bulb of garlic
  • Salt and Pepper to taste
  • 1 tbsp Olive Oil or Non-flavored Coconut Oil (Optional)
  • Lime
  1. Cut the stems off of the figs and half them.
  2. Cut the stems off of the jalapenos and slice them thinly.
  3. Dice the onion in medium chunks.
  4. Peel the garlic, and use the whole bulb.
  5. Squeeze the lime in the mixture for flavor and to preserve it for longer fridge life.

Where you go from here depends on how you like your salsa!

Cold, Fresh Fig Salsa

  1. For chop salsa, chop the mixture and chop to your liking or add to a chopper.
  2. Add salt and pepper to taste.

Warm or Pureed Fig Salsa

  1. Add oil to coat.
  2. Roast at 450 degrees for about 30-45 minutes.
  3. Once the mixture is cool, you can either rough chop or (if you’re like my husband) throw it in a blender to make a more fine, watery salsa.
  4. Add salt and pepper to taste.

This is where my husband and I differ.  He likes more of a puree, and I like chunky salsa.  But, because he doesn’t like figs OR sweet salsa, I win.  Mine stays chunky!  (I do make the puree for others who want to try it.)

Additions

Fig Salsa Recipe

 (Fig Salsa with Tomato)

If you’re looking for more of a tomato based salsa, feel free to add 2 large diced tomatoes to the cold, fresh fig salsa, or add 2 large diced tomatoes (or an 8 oz can of diced tomatoes) before roasting.

Fig Salsa Recipe

(Chunky Fig Salsa with Avocado)

If you like chunky salsa, you can add chunks of avocado, but make sure you’ve added lime to it so that your avocado chunks do not turn!

I hope you love this recipe that’s a little different from the fig-overload norm!  What other fig recipes do you use?