Lemon-and-Fig Relish

Preparation info

  • Difficulty


  • Makes

    2 Cups

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About


  • 8 fresh ripe Mission figs, stemmed, chopped in ⅛-inch pieces
  • 2 fresh serrano chilies, stemmed, seeded, finely chopped
  • ½ cup fresh mint leaves
  • 1 fire-roasted onion or medium red onion, peeled, chopped into (1/16)-inch dice
  • 1 tablespoon orange flower water
  • 1 salt-preserved lemon, seeded, chopped into -inch pieces
  • 1 tablespoon freshly squeezed lime juice
  • 2 pinches sea salt
  • 1 teaspoon freshly ground black pepper


Put the figs and chilies in a mixing 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 onion, orange-flower water, salted lemon, lime juice, salt, and pepper to the mixture. Stir well, and let everything sit for 1 hour before serving.