Tuesday, May 31, 2016
Fresh fig season is nearly here. I may have eaten a fresh fig before, but don't recall, so gave them anther try last season. Turned out I loved the fresh fig--much better than fig newtons. In my fig-fanatic enthusiasm, I got too many figs. I needed to find other uses besides popping them in my mouth, or slicing them in salads. How about blending those fresh figs into a barbecue and dipping sauce?
About 12 fresh organic figs
1 to 3 fresh organic chili peppers
1/2 large onion
4 garlic cloves
1/2 inch ginger
oil for sauteing (I used coconut and EVOO)
1 rib celery
2 or 3 Tablespoons tomato paste
3 to 4 Tablespoons black beans (fermented soy beans for the Asian market)
1/2 to 1 cup dry red wine like Cabernet
2 to 3 Tablespoons organic balsamic vinegar
1 Tablespoon fennel seeds
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon chipolte powder
1/4 teaspoon coriander or ground nutmeg
1/4 teaspoon cumin
Saute veggies in about a tablespoon or two of oil until translucent.
Blend veggies with the rest of the ingredients, to desired texture.
Meat or chicken Marinade