Curried Pineapple & Dried Fig Salsa

Ingredients

• 1 cup dried whole Mission figs, stemmed (about 6 ounces)
• 1 teaspoon curry powder
• Pinch of crushed red chili pdr. 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
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Method

1

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.

2

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.

3

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.

Large thin flakes of dried coconut called coconut chips make attractive garnishes.

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