For the Love of Figs

FIG RELISH

Yield: About 2 cups
(Adapted from Jeremiah Tower's New American Classics)

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 chiles, 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. Combine the onion and figs and half the chiles in a bowl.
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 chiles as desired. Let sit for 1 hour so flavors can develop.