Tomato-Fig Relish (Salsa)

My kitchen is full of figs! Six flats to be exact. I’m dehydrating some and caramelizing others to freeze – all for winter use. But I can’t resist enjoying them fresh too so I made a fresh tomato and fig relish (salsa) to serve over tonight’s eggplant ravioli. Yum!

In case you’re wondering why I refer to this dish as relish (with salsa in parentheses), its because it’s both! That’s right, the only difference between a relish and a salsa is that the word ‘relish’ is of French origin and the word ‘salsa’ is of Spanish origin. They are both condiments intended to add flavor to other foods, and both can be either raw or cooked.

This relish is slightly sweet yet tangy and would also be delicious incorporated into a crisp lettuce salad with some fresh corn and toasted pistachios added in. If you’re not a fan of fresh figs, use plums, peaches or strawberries instead.


10 grape tomatoes, diced
4 fresh figs, diced
1/4 sweet onion, diced
2 Persian cucumbers, peeled and diced
Balsamic, olive oil and honey


Combine all ingredients in a bowl and toss gently with balsamic vinegar, olive oil and honey to taste. Let the mixture marinate for at least 10 minutes. The salsa can be served with chips, sliced veggies, etc.

In this case, I cooked a package of eggplant ravioli following package instructions. I then drained, plated and topped with a little crumbled Gorgonzola (Feta would also work), spooned some relish over the pasta and served.

Serves 4.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

2 thoughts on “Tomato-Fig Relish (Salsa)”

Leave a Reply

Your email address will not be published. Required fields are marked *