Fig Relish

• 1/2 pound ripe fresh figs
• 1 tablespoon minced drained capers
• Zest of 1 lemon, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil (optional)

1. Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all of their juices.
2. Toss in a bowl with the capers, lemon zest and juice, olive oil, and salt and pepper to taste.
3. Just before serving (you can wait up to 2 hours), add the herbs, then taste and adjust the seasonings.
4. Add a tiny amount (1/4 teaspoon or so) of minced garlic.
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. Add 1 teaspoon or more minced shallot.
7. Add a couple tablespoons chopped olives or anchovies.
8. Substitute lime zest and juice or mild vinegar for the lemon.
9. Change the herbs; 1 teaspoon minced fresh thyme or rosemary in place of the basil makes the relish considerably more pungent

fresh figs, capers, lemon, lemon, olive oil, salt, parsley, fresh basil

Taken from www.epicurious.com/recipes/food/views/fig-relish-386795 (may not work)