Savory Fig Relish
Serves 8 to 10 as an appetizer
Time 20 min
This flavorful caponata-style relish is the perfect accompaniment to a cheese or charcuterie board, or to grilled pork chops or sausage. Tiny red Peruvian peppers (available in the olive bar) lend color and heat. Feel free to swap in another type of vinegar and to replace the capers with chopped green olives.
Special Diets:
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pint fresh figs, quartered
- 2 tablespoons raisins (regular or unsulfured "green" raisins)
- 2 tablespoons capers
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 tablespoons Sweety Drop red Peruvian peppers, halved
- 1/2 teaspoon coarse sea salt
- Ground black pepper to taste
Method
Heat oil in a large skillet over medium heat.
Add onion and garlic and cook, stirring, until onion is softened, about 5 minutes.
Add figs and cook, stirring occasionally (use a spatula and a light hand so you preserve some of the figs’ texture), until they begin to soften and break down, 5 to 7 minutes.
Add raisins, capers, vinegar and honey and bring to a lively simmer.
Cook until slightly thickened, 2 to 3 minutes.
Remove from heat and stir in Peruvian peppers, salt and a generous amount of pepper.
Cool to room temperature. Relish will keep in an airtight container in the refrigerator for up to 2 days.
Nutritional Info:
Per serving: 1/3 cup, 130 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 130mg sodium, 22g carbohydrates (3g dietary fiber, 18g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pint fresh figs, quartered
- 2 tablespoons raisins (regular or unsulfured "green" raisins)
- 2 tablespoons capers
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 tablespoons Sweety Drop red Peruvian peppers, halved
- 1/2 teaspoon coarse sea salt
- Ground black pepper to taste