Fig Relish

• 1 medium red onion, finely chopped ( 1/2 cup)
• 8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)
• 1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped
• 1/2 cup fresh mint leaves
• 1/4 cup fresh lime juice
• 1 teaspoon salt (or more to taste)
• 1 teaspoon freshly ground black pepper

1. Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels.
2. Combine the onion and figs and half the chilies in a bowl.
3. Blanch mint leaves in boiling water for 1 minute.
4. Cool in ice water, drain, squeeze dry and finely chop.
5. Add to the fig mixture.
6. Add lime juice, salt and pepper.
7. Stir well and taste.
8. Add as much of the remaining chili as desired.
9. Let sit for 1 hour so flavors can develop.

red onion, fresh ripe mission figs, serrano chilies, mint leaves, lime juice, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8428 (may not work)