1 teaspoon chili paste depending on your taste pref thai-style
0.3 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 bay leaf fresh
1 pound figs fresh quartered
8 ounces roma tomatoes quartered
8 servings salt
0.3 cup sorghum syrup
0.3 cup sugar
Equipment
food processor
baking sheet
sauce pan
baking paper
oven
pot
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.
