|
Ingredients
|
Quantity
|
|
Bermuda onion – coarsely chopped
|
½ large
|
|
Coarsely chopped ginger root
|
4 tbsp
|
|
Red serrano – jalapeno or other hot
chillies, seeded and coarsely chopped
|
2
|
|
Grated lemon zest
|
2 tsp
|
|
Golden raisins
|
½ cup
|
|
White wine vinegar
|
2/3 cup
|
|
Firmly packed dark brown sugar
|
2/3 cup
|
|
Ground cardamom
|
2 tsp
|
|
Salt
|
½ tsp
|
|
Ground cayenne pepper
|
¼ tsp
|
|
Salt
|
½ tsp
|
|
Ground cayenne pepper
|
¼ tsp
|
|
Fresh figs – peeled and cut in ¼” dice
|
4
|
Combine the onion, ginger, and chillies in a food processor until
the consistency of rice. Spoon the mixture into a deep skillet and add the
lemon zest, raisins, vinegar, brown sugar, and spices, and cook over low heat
for 1 to 2 minutes. Add the figs and bring the mixture to a slow boil, stirring
often until the juices thicken. Remove from the heat and allow to cool completely.
Refrigerate before serving.
