Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs which are gorgeous and notably sweet naturally. They transform fresh salsa into a seasonal conversation starter! And I think this may just be my new favorite salsa! Enjoy this recipe anytime in place of traditional salsa for a smoky-sweet change of taste. (Hint: For Meatless Monday, try it as an intriguing topping for spicy vegan chili, crunchy vegetarian tacos, or simple beans ‘n’ rice!)
Why it’s better for you? The before and after versions are both good for you! But when figs are in season, do choose this figgy version of salsa. When seasonal, they’re at their peak of ripeness, nutritional value, and flavor! Plus, this salsa recipe requires little salt for optimal taste!
Disclosure: I received free samples of fresh figs from California Fig Advisory Board. I did not receive compensation for this recipe post. The recipe and opinions here are my own.
- 8 small/medium fresh tiger stripe figs (or figs of choice)
- 1 teaspoon avocado oil or grapeseed oil
- 1 medium tomato, preferably heirloom, diced
- 1/4 cup diced red onion
- 1/2 small jalapeno, with seeds, extra-thinly sliced
- 2 tablespoons roughly chopped fresh cilantro
- 2 teaspoons fresh lime juice, or to taste
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground coriander
- Prepare a grill or grill pan over medium-high heat.
- Cut off stems of figs. Cut each fig in half lengthwise. Lightly brush the cut surface of the figs with the oil. Grill figs until rich grill marks form, about 5 minutes on the cut side and 3 minutes on the rounded side.
- When cool enough to handle, chop the grilled figs, stir with the remaining ingredients, and serve.
Per serving: 45 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 75mg sodium, 10g total carbohydrate, 2g dietary fiber, 8g sugars, 1g protein
The “Before” Version
Per serving: 44 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 297mg sodium, 11g total carbohydrates, 2g dietary fiber, 1g protein
- Grill a fruit or veggie when making salsa to add smoky flair.
- Focus on the seasonality of all ingredients—aim for peak season
- Add an extra pinch of flavor intrigue with ground coriander