Fig Relish

1. 1

   Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all of their juices.

2. 2

   Toss in a bowl with the capers, lemon zest and juice, olive oil, and salt and pepper to taste.

3. 3

   Just before serving (you can wait up to 2 hours), add the herbs, then taste and adjust the seasonings.

4. 4

   Add a tiny amount (1/4 teaspoon or so) of minced garlic.

5. 5

   Alternatively, crush a garlic clove and let it sit in the mixture for a few minutes, then fish it out just before serving.

6. 6

   Add 1 teaspoon or more minced shallot.

7. 7

   Add a couple tablespoons chopped olives or anchovies.

8. 8

   Substitute lime zest and juice or mild vinegar for the lemon.

9. 9

   Change the herbs; 1 teaspoon minced fresh thyme or rosemary in place of the basil makes the relish considerably more pungent

* Per serving · 4 servings · Values may vary.

No additional tips available.