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California Fresh Fig Salsa

From Athens Locally Grown

<p>An unusual combination of fruits and veggies to serve with chips for dipping. (For the carnivores among us, this salsa is also delicious ladled over broiled or grilled fish, chicken, pork, beef, or lamb.)</p>
Source: Slightly adapted from a recipe downloaded some time ago from (Entered by Janice Matthews)
Serves: Makes 4 cups of salsa

2 cups fresh firm-ripe figs, stemmed and diced
2 fresh green onions, sliced crosswise
2 medium tomatoes, peeled, seeded, coarsely chopped
1 cup peeled and diced mango
2 T. finely chopped fresh mint
2 cloves garlic, peeled and minced
2 jalapeno peppers, seeded and minced
1 fresh lime
1 T. balsamic vinegar
to taste salt and pepper

Step by Step Instructions
  1. Prepare the fruits, veggies, and herbs as indicated above. Then combine them all in a non-metal mixing bowl.
  2. Grate the green peel off the lime into the salsa. Cut the lime in half and squeeze about 2 T. lime juice into the salsa. Add the vinegar, mix well, and add a bit of salt and pepper to taste.
  3. Chill for several hours to blend all the flavors.