Steven Vranian’s Mission Fig-Mint Relish

• 8 fresh ripe Mission figs, finely chopped
• 2 fresh serrano chilies, stemmed, seeded, finely chopped
• ½ cup

Combine the figs and chilies in a bowl.

Blanch the mint leaves in boiling water for 1 minute.

Cool in ice water, drain, squeeze dry, and finely chop.

Add the mint leaves to the figs and chilies.

Add the lime juice, salt, and pepper to the mixture, stir well, and let sit for 1 hour before serving.