Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  large         bermuda onion -- coarsely chopped
   4      tablespoons   coarsely chopped gingerroot
   2                    red serrano -- jalapeno, or other
                        -- hot chiles, seeded
                        -- and coarsely
                        -- chopped
   2      teaspoons     grated lemon zest
     1/2  cup           golden raisins
     2/3  cup           white wine vinegar
     2/3  cup           firmly packed dark brown sugar
   2      teaspoons     ground cardamom
     1/2  teaspoon      salt
     1/4  teaspoon      ground cayenne pepper
   4                    fresh figs -- peeled and cut in
                        -- 1/4 inch dice

Preparation:

Combine the onion, ginger, and chiles in a food processor until the consistency of rice. Spoon the mixture into a deep skillet and add the lemon zest, raisins, vinegar, brown sugar, and spices, and cook over low heat for 1 to 2 minutes. Add the figs and bring the mixture to a slow boil, stirring often until the juices thicken. Remove from the heat and allow to cool completely. Refrigerate before serving. makes 1 cup