Fig Salsa

Fresh Fig Salsa is a sweet and spicy mix of fresh figs, tomatoes, peppers, and herbs that is both refreshing and satisfying! Perfect for any occasion, it’s quick to make, versatile, and a fantastic addition to any summer meal - plus, it's packed with nutritional benefits!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 0

Servings:

Calories: 45kcal

Ingredients

½ Cup Figs Diced
1 Medium Tomato Diced
¼ Cup Red Onion Diced
1 Cup English Cucumber Diced
½ Cup Sweet Mini Peppers *optional Bell Peppers, or a spicy hot pepper
2 Tablespoons Cilantro Chopped
2 Tablespoons Lime Juice Fresh Lime Juice
¼ teaspoon Sea Salt

Instructions

Wash produce and pat dry.
Remove stems from Figs and slice into 3-4 slices. Then dice into small pieces. ½ Cup Figs
Chop Tomato and dice into small pieces and add to mixing bowl. 1 Medium Tomato (About 1 cup)
Peel and dice Cucumber into small cubes and place in a mixing bowl. 1 Cup English Cucumber
Dice Red Onion, Mini Sweet Peppers, and Cilantro and add to mixing bowl. ¼ Cup Red Onion, ½ Cup Sweet Mini Peppers, 2 Tablespoons Cilantro
Combine all ingredients together and drizzle Lime Juice and Sea Salt over fresh ingredients and mix to combine. 2 Tablespoons Lime Juice, ¼ teaspoon Sea Salt
Serve with Tortilla Chips or Ritz Garden Veggie Crackers.
Store covered in refrigerator for up to 5 days.

Notes

*This recipe was tested and made using Turkey Figs. Approximately 3 Turkey Figs were used for ½ cup diced figs.

Fresh Figs:

Try using Mission Black Figs, Turkey Figs, Tiger Figs or your favorite fig variety.

``````Peppers:

Try adding heat by substituting different types of peppers!

Pepper Type	Scoville Heat Scale
Bell Pepper	0 Scoville Heat Units (SHU)
Pepperoncini Pepper	100 – 500 Scoville Heat Units (SHU)
Anaheim Pepper	500 – 2,500 Scoville Heat Units (SHU)
`Storage & Make Ahead

Store: Keep the salsa in an airtight container in the fridge for up to 5 days. Stir before serving to refresh the flavors. This makes it a great Make Ahead option too!
Freeze: While freezing is not ideal due to the watery texture that might result, you can freeze the salsa in a sealed container for up to 1 month. Defrost in the fridge and drain any excess liquid before serving.

Nutrition