Salsa de Higo is a tribute to Southern Arizona incorporating ingredients that are native to the region with Quitobaquito Figs, chiltepíns, and mesquite salt from Tumacácori.
The sweet and spicy flavors highlight the salsa, but the figs also create a unique texture to the dish. Salsa de Higo was a great addition to my tacos ranchero that I made for dinner.
You can use any type of figs with this salsa, but I was inspired to create this salsa after I got Quitobaquito Figs from Churros Inzunza at the Rillito Park Farmers Market. Quitobaquito Figs originate from Quitobaquito Springs in Organ Pipe Cactus National Forest. They are known to be drought resistant and offer a sweet taste.
I was excited to see these figs, as I have been growing a Sosa Carillo Black Mission Fig Tree (pictured) in my backyard. These figs originate from the Sosa Carillo House in Downtown Tucson’s Barrio Viejo. I planted my tree three years ago after finding it at Mission Gardens in Tucson. Mission Gardens is an incredible place that grows native plants and trees, including four different types of figs. Check out this detailed article from Tucson’s Community Supported Agriculture for more information on the Mission Garden Figs.
This past July I had my first fruit appear on my fig tree. Now that my fig tree has proven that it can produce fruit, I’m hoping that this next summer there will be a large harvest that will be perfect for making Salsa de Higo.
The next ingredient in Salsa de Higo that is native to the region are chiltepíns. These chiles can sometimes be found growing wild in canyons or near mountains in Southern Arizona and Sonora, Mexico. Thy also posses a heat that can rival a hot summer day in Tucson.
Rounding out the local ingredients for Salsa de Higo is my favorite spice, mesquite salt. Mesquite trees are prevalent throughout the Sonoran Desert and their bark gives off a pleasant aroma when used for grilling. I have always gotten my mesquite salt from Santa Cruz Chili & Spice Company in Tumacácori, not too far from a beautiful mesquite bosque along the Santa Cruz River.
INGREDIENTS
1½ tsp chiltepíns
10-12 figs
¼ red onion, roasted
2 garlic cloves, roasted
1 lime, juiced
2 tbsp water
1 tsp grounded or chopped epazote
1 tsp grounded or chopped hoja santa
½ tsp mesquite salt (or regular salt)
¼ tsp pepper
DIRECTIONS
Start by roasting the onion and garlic over medium-heat on the stove for five minutes until moderately charred on all sides. Then place the roasted ingredients into the blender.
Remove the stems of the figs before placing them in the blender along with the chiltepins. Add the water and lime juice followed by the herbs and spices. Purée for three minutes until well combined. Add another tbsp of water if the consistency is too thick and purée for another minute.
Sunday Salsa 