1. Melt the butter over high heat in a large saucepan, add the onion and habanero pepper, and cook for about 6 minutes or until onion is caramelized. Add the vinegar and molasses, and bring to a boil, stirring occasionally. Add the figs while stirring. Return to a boil, then reduced to a simmer and cook for 10 minutes. Add the beer, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes.
2. Puree the mixture using a hand-held blender, standing blender, or food processor. Adjust the consistency by adding a little water or boiling to reduce the mixture. Adjust the flavor to your liking by adding salt, pepper, habanero peppers, vinegar, or molasses.
Store, refrigerated, for several weeks. Use as directed elsewhere in this book or to accompany flank steak, pork, chicken, or even hamburgers.
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|Serving Size: 1 Recipe (1948g)|
|Recipe Makes: 1|
|Calories from Fat: 131 (9%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 30.5mg||9 %|
|Sodium 326.1mg||11 %|
|Potassium 4205.5mg||111 %|
|Total Carbohydrate 293.9g||86 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 265.7g|
|Protein 11.8g||17 %|
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Calories per serving: 1466
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