- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 627 mg
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 52 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 627 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
- In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
- Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.
