Curried Pineapple and Dried Fig Salsa

1. 1

   Combine figs, curry powder, crushed red pepper and water in a medium saucepan.

2. 2

   (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.)

3. 3

   Bring to a boil.

4. 4

   Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness.

5. 5

   Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan.

6. 6

   When cool enough to handle, cut into quarters and transfer to a medium bowl.

7. 7

   Add pineapple to the liquid in the pan.

8. 8

   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.

9. 9

   Add the pineapple mixture to the figs; stir to combine.

10. 10

    Heat a small skillet over medium-low heat.

11. 11

    Add coconut and toast, stirring, until golden, 3 to 5 minutes.

12. 12

    Stir the coconut into the fruit.

13. 13

    Serve the salsa warm, at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.