Caribbean’s best: Jamaica’s Curried Pineapple And Dried Fig Salsa
Jul 20,2014 0 Comments
There should not many cuisines on our scrumptious little planet as rather as unique as the Caribbean delicacies. And if we have been to be much more specific, we’d almost certainly choose the common Jamaican meal.
It’s so odd it’s nearly insane and who can ever say no to an insanely mixed plate of pure unique style? One specific meal stands out, and the most effective factor is that’s actually healthy and no longer so troublesome to make.
So, put on your apron and put together for some enjoyable summer season taste extravaganza with this curried pineapple and dried fig salsa recipe!
To make this sweet and spicy meal you’ll want dried whole figs, curry powder, beaten crimson pepper, water, fresh pineapple (or canned pineapple chunks in juice) and unsweetened coconut chips (or shavings) and about half-hour of your time.
mix 1 cup of dried complete figs, 1 teaspoon of curry powder, pinch (or more, depending on your taste) of crushed purple pepper and 1 ¼ cup of water in a medium saucepan.
if you are using canned pineapple, you should utilize the pineapple liquid to prepare dinner the figs, including water if essential to measure 1 ¼ cups.
When the combination starts boiling, quilt it and cook over low warmth unless the figs are softened and plumped; this may increasingly take about 15 to 20 minutes, depending on their dryness. switch the figs to a chopping board the usage of a slotted spoon, and leave the liquid within the pan.
When the figs settle down, cut them into quarters and put them in a medium bowl. Add 1 ¾ cups of diced fresh pineapple (or canned) to the liquid in the pan. Put it to simmer over medium warmth and prepare dinner, stirring sometimes unless the liquid is decreased and the pineapple is smartly coated. this may increasingly take about 5 minutes, after which add the cooked pineapple to the mixture with figs and stir to combine.
subsequent, warmth a small skillet over medium-low warmth, add coconut and toast, whereas stirring. It should flip golden after three to five minutes after which stir the coconut into the fruit. The salsa must be served warm, at room temperature or chilled. enjoy!