Jalapeno Fig Butter
Canned figs
2 jalapenos
Put everything in a food processor and pulse. The sugary syrup from the canned figs made for a beautiful, spreadable consistency. If you use fresh figs, cook them with sugar like you're making preserves, then put in the food processor.
Yum!
Goat Cheese, Fresh Fig and Fig Butter Grilled Sandwich
Sliced French Bread
Goat cheese
Cream Cheese
Fig Butter
Sliced Figs
Spread bread with cream cheese and fig butter, top with sliced figs and goat cheese. Butter outside and grill til golden.
I took a trip to the country to visit my uncle with the boys. He has quite a garden, more of an orchard. He grows over 200 persimmon trees, figs, tomatoes, apples, peppers and more. This year's figs were still green, but he gave me a few jars of figs from last season. I had a party to go to last night, so I decided to try making jalapeno fig preserves. The consistency was more like a butter and it was so good. I spread it over a block of cream cheese and served it with Ritz crackers!
We also picked tomatoes. Lots and lots of tomatoes! My youngest just kept picking the green ones! My uncle is a sweet old man who just 'let him pick'.
Some of the reds were so ripe, they burst on the way home. Perfect for making salsa! I love the color of this salsa.
Last weekend we had neighbors over for dinner...pulled pork tacos. I had tortillas and pulled pork left, so I made a pulled pork enchilada casserole.
I layered corn tortillas, pork, sour cream and fresh salsa, tomatoes and cheese (goat and provolone...it's what I had!)
My tomatoes and my mom's seem to be orange, but not bursting bright red...see the difference in the color of the salsa? Still delish, just not the same as my uncle's!
I'm joining
I'd love to make some salsa this year. I have several tomato plants in the garden. Wish me luck!! The fig butter sounds so good. Happy 4th, Meredith.
ReplyDeleteWhat's not to love? Jalapeno and figs.
ReplyDeleteI found you via On the Menu Monday from Stone Gable
I have linked up a simple little cheese and cracker plate
Have a lovely week.
Congratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen
I try to make some fresh salsa every year and sometimes more than once in a year. Needless to say, I like salsa!
ReplyDeleteThis is a mixture of fresh, frozen and canned products, but with the cooking process, it's hard to tell what is fresh and what is canned.
I use canned tomatoes, because I can't grow and process them as cheap as what I can buy.
Frozen peppers with some fresh peppers used too. Bell and jalapeño.
Fresh onion.
Fresh garlic.
Vinegar, salt and sugar.
I don't like cilantro, so I don't use it. :)
http://www.bbhfarm.com/albums/Bluebird-Hill-Farm/ack.sized.jpg
thanks! I'm always up for a new salsa recipe!
ReplyDeleteHere's the actual recipe I modified with poblanos in 2005. Finding fresh banana peppers is usually a challenge. Fresh tomatoes can be used also by the weight provided, but may have to cook longer. Banana peppers can be any sweet pepper you desire.
ReplyDeletePICANTE RECIPE for 2005
1 CAN DICED TOMATOES (RUN THROUGH FOOD PROCESSOR TO DICE SMALLER) (6 lbs & 6 oz net/can)
5 CUPS BANANA PEPPERS (MEASURE AFTER CHOPPING)
[552 grams of pepper] (Poblanos used instead of Banana, but Cubanelle or bell could be used too)
2 CUPS JALAPENOS (MEASURE AFTER CHOPPING)
[225 grams]
8 CLOVES GARLIC (STORE BOUGHT SIZE) [30 grams]
2 ½ CUPS ONION CHOPPED [338 grams ]
4 ½ TSP SALT [38 grams]
1 3/4 CUPS VINEGAR
3/8 CUPS SUGAR
12 OZ TOMATO PASTE
COMBINE AND BRING TO A BOIL. SIMMER FOR 20 MINUTES. JAR AND SEAL. IF TOMATO PASTE IS USED (TWO SMALL CANS) OMIT THE SUGAR.