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Fig Chili Sauce

Sweet-hot fig & pepper sauce · heat to taste · the Savoie glaze — jammy on anything rich

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  • 1½ lb fresh figs, stemmed (or 2 cups dried, soaked)
  • 4–8 chilies, to your heat (Buena Mulata · jalapeño mild → habanero hot)
  • 1 small onion, chopped · 6 garlic cloves
  • 1 cup cider or red-wine vinegar
  • ⅓ cup honey (or brown sugar)
  • 1 tsp salt
  • optional: 1 tsp grated ginger · pinch cinnamon
What you need
  1. Gloves on for the hot peppers. Combine the figs, chilies, onion, garlic, vinegar, honey, and salt in a pot.
  2. Simmer 15–20 min, stirring, until the figs break down and it's jammy and glossy.
  3. Blend to the texture you want — smooth for a brush-on glaze, left a little chunky for a relish. Add the ginger or cinnamon if using.
  4. Jar it. Fridge for a month-plus, or water-bath can for the shelf.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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