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.

SALSA INGREDIENTS

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

PREPARATION

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.


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