Lemon-and-Fig Relish

Preparation info
  • Makes

    2 Cups

    • Difficulty


Appears in

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


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.