Curried Pineapple Dried Fig Salsa
Ingredients
- 1 cup dried whole Mission figs, stemmed (about 6 ounces)
- 1 teaspoon curry powder
- Pinch of crushed red pepper, or to taste
- 1 ¼ cups water, or as needed
- 1 3/4 cups diced fresh pineapple, or 20-ounce can pineapple chunks in juice (not drained)
- 3 tablespoons unsweetened coconut chips, or shavings (see Note)
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