Don’t get surprised by the combination of ingredients that you see in the name of this recipe. It is a daring but delicious mixture and if you are looking forward to surprise your guests in the next family gathering, this is the indicated salsa.
The fig is a delicious fruit, very sweet and delicate that grows in the summer months. It is believed that the fig tree comes from the East and the Spaniards were the ones that brought it to America. In the salsa an exquisite combination is produced because the pasilla pepper is spicy but it also has a sweet touch that complements the fig’s flavor and we cannot forget the sesame seeds that provide an unmatched subtlety.
The preparation of this salsa may seem complicated because there are many different steps to follow but they are easy to perform.
In the recipe fresh figs are used however if figs in syrup are used don’t fry them (as it is indicated in the recipe) and don’t use the sugar nor the butter, that are given in the ingredients.
The sesame seeds have to be raw.
The preparation time is of .
The recipe yields 2 cups.
4 Figs (8.4 oz)
10 Pasilla Peppers (3.5 oz)
3/4 of a cup of Sesame Seeds (2.6 oz)
1 Garlic clove with skin (.1 oz)
1/2 teaspoon of Sugar
1/2 cup of Apple Cider Vinegar (4.2 fl oz)
1/2 tablespoon of Butter (.2 oz)
1/2 tablespoon of Salt
1 Frying Pan
1 Cutting Board
Roast the Chilies
Remove the seeds and the veins of 10 pasilla peppers.
Put on a griddle over medium heat the 10 pasilla peppers with the ones you worked and roast them for approximately 1½ minutes, until all their sides are lightly roasted; move them regularly with some tongs.
Transfer from the griddle to a bowl, with the tongs, the pasilla peppers that were roasted.
Also add in the bowl, where the pasilla pepper were put, 1/2 cup of apple cider vinegar.
Leave the pasilla peppers that were put in the bowl soaking for about 15 minutes, until they soften.
While the Chilies Soak...
Put in a frying pan over low heat 3/4 of a cup of sesame seeds and roast them for about 40 seconds, until they are lightly roasted; stir regularly.
Transfer from the frying pan to a blender the sesame seeds that were roasted, then reserve.
Put on a griddle over medium heat 1 garlic clove with skin and roast it for approximately 1½ minutes, until all their sides are moderately roasted; move it regularly with the tongs.
Remove from the griddle the garlic clove and wait until it cools a little.
Peel the garlic clove that was roasted and put it in the blender; then set aside.
Fry the Figs
Halve 4 figs, then reserve.
Melt in the frying pan over low heat 1/2 tablespoon of butter.
Don’t burn the butter because its flavor becomes bitter and it can no longer be used in the recipe.
Incorporate in the frying pan the figs’ halves that were cut and fry them for about 15 seconds, until they are lightly fried; stir regularly.
Add in the frying pan 1/2 teaspoon of sugar. Mix the ingredients and fry them for about 40 seconds, until the sugar melts a little; stir regularly.
Transfer from the frying pan to the blender the figs that were fried, then reserve.
Verify that the pasilla peppers that were left soaking are soft, if not leave them soaking for a longer time.
Add in the blender, along with the other ingredients:
The 10 Pasilla Peppers that were soaked.
All the Apple Cider Vinegar that was used to soak the pasilla peppers.
1/2 tablespoon of Salt.
Blend very well the ingredients.
Sweet and Spicy
*The fig is a perishable fruit and the salsa won’t last more than 3 days.