My neighbor not only has a fantastic fig tree (that I’ve been delving into for the past few weeks), but she also had success this year growing fresh tomatoes. The poor crater hasn’t even been in town to enjoy the fruits of her labor so to speak, but we certainly have (with her blessing of course!)
Thanks Cristina but now what to do with them? Figs and tomatoes….
You see, I wasn’t really big on figs until I found myself with a tree full of ’em so pardon me if I went searching for recipes online. Didn’t take me too long to find this gem created by A Gluten Free Guide. I know it may sound strange but this salsa is the dogs bollix. Right now figs are in season so it’s the perfect time to make this with fresh figs vs. dried. For those of you that missed my
Fig and Goats Cheese Pizza from last week it’s well worth a gander. Quick and damn tasty!
Healthy Fig and Avocado Salsa Recipe
1 cup diced dried figs or 3 cups diced fresh figs
juice of one lime
3 medium firm ripe California avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
4 teaspoons honey
1 teaspoon fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 small cloves of garlic, minced
TIP: If you use agave like I did, you can use less than honey because it’s sweeter than honey.
Combine all ingredients in a medium bowl and stir gently. Refrigerate several hours to let flavors blend. Serve with gluten-free corn tortilla chips.
(It’s great right away if you are like me and aren’t patient enough to wait for it to come out of the fridge.)
This salsa lasted about 2 days in my house because it was so good. Thanks to Catherine for this idea!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.