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Ingredients
1 medium red onion, finely chopped ( ½ cup)
8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)
1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped
½ cup fresh mint leaves
¼ cup fresh lime juice
1 teaspoon salt (or more to taste)
1 teaspoon freshly ground black pepper
Nutritional analysis per serving
58 grams carbs; 227 calories; 1 gram fat; 10 grams fiber; 825 milligrams sodium; 3 grams protein; 44 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.
- Step 2
Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.
Private Notes
Comments
Excellent made with green (pink center) figs too.
Excellent made with green (pink center) figs too.