Spicy Fig and Pepper Salsa Feature

Spicy California Fig and Tomato Salsa

Servings: 4 to 6

Prep Time


  • 1 package (10 ounces) grape tomatoes (See Cook's Note)
  • ¼ cup chopped white onion
  • 1 serrano chile, chopped (use only ½ for less heat)
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 California Fresh Figs, stems removed and finely chopped
  • 1/4 teaspoon fine sea salt


  1. Combine the grape tomatoes, onion, serrano chile, cilantro, and lime juice in a blender. Pulse and blend to produce a chunky salsa-like texture. If the salsa does not blend, add a little water to start the process.

  2. Transfer the puree to a bowl. Stir in the finely chopped figs and the salt and serve.

Cook's Note:

  • 10 ounces of another ripe tomato may be used. Roughly chop before adding to the blender.