Fig salsa with lime and chilli

1 serving

For 1 large jar

  • 8-10 fresh figs
  • 1 lime
  • 1 red chilli 350 g of cane sugar
  • 1 star anise
  • salt and freshly ground pepper
Fig salsa with lime and chilli


Remove the stems from the figs, but leave the shell on. Cut the figs into four pieces.

Squeeze the juice of the lime and pour it into a saucepan.

Cut the chilli in two, remove the seeds and chop it finely. Add the chilli pieces to the pan along with the sugar and star anise.

Let the mixture boil for a bit and season with salt and pepper. Add the figs to the pan and let the mixture simmer on low heat for a few minutes, until the figs soften.

Remove the pan from the heat and let the salsa cool.

Serve the salsa with Castello ® Aged Gouda and nuts in rosemary honey.