Total time: 40 minutes
Servings: Makes 3 cups salsa
Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course.
1 medium Spanish onion, chopped
1 tablespoon olive oil
1 pint fresh figs, about 1 pound
1 cup dry white wine
3/4 cup chicken broth, divided
Freshly ground black pepper
Juice of 1 lemon
1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
2. Roughly chop half the figs and add them to the pan. Continue cooking until the figs are just starting to break down, 6 to 9 minutes.
3. Add the white wine and one-half cup of the chicken broth to the pan and increase the heat to medium-high. Cook, stirring almost constantly, until the wine and broth reduce to a thick sauce.
4. Remove to a food processor or blender and pulse or blend until almost smooth -- there should still be a bit of texture to the salsa.
5. Return the salsa to the
pan and season to taste
with salt and pepper.
Halve the remaining figs lengthwise and quarter
each half. Add the fig pieces to the pan and heat over medium-low heat until the fig pieces are just warmed, stirring constantly. Thin, if desired, with the remaining chicken broth. Adjust the seasoning and add fresh lemon juice to taste. Serve immediately.
Each quarter cup: 46 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 49 mg. sodium.Copyright © 2015, Los Angeles Times