Go FIGure (relish)

Typically a classic Italian caponata salad is made with eggplant and tomatoes with vinegar, olives and capers. To dazzle your taste buds try this fig based recipe for a very flavorful caponata-style relish that is the perfect accompaniment to a cheese or charcuterie board, or to grilled pork chops or sausage. Tiny red Peruvian peppers lend color and heat. Feel free to swap in another type of vinegar and to replace the capers with chopped green olives.




Go FIGure (relish)
You are going to relish this tangy fig based variation of Italian caponata
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  1. 3 tablespoons extra-virgin olive oil
  2. 1/2 yellow onion, finely chopped
  3. 2 cloves garlic, finely chopped
  4. 1 pint fresh figs, quartered
  5. 2 tablespoons raisins (regular or unsulfured "green" raisins)
  6. 2 tablespoons capers
  7. 2 tablespoons white wine vinegar
  8. 1 tablespoon honey
  9. 2 tablespoons Sweety Drop red Peruvian peppers, halved
  10. 1/2 teaspoon coarse sea salt
  11. Ground black pepper to taste
  1. Heat oil in a large skillet over medium heat.
  2. Add onion and garlic and cook, stirring, until onion is softened, about 5 minutes.
  3. 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.
  4. Add raisins, capers, vinegar and honey and bring to a lively simmer. Cook until slightly thickened, 2 to 3 minutes.
  5. Remove from heat and stir in Peruvian peppers, salt and a generous amount of pepper.
  6. Cool to room temperature.
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