On this edition of Deep South Dining Malcolm White's skillet buddy, carol Puckett is back from her international travels. With more than one story to tell, Carol shares the details of her trips and the international delights she was able to bring back to Mississippi. Also, the pair talk about several fig-related dishes and reflect on their love of a delicious condiment. Later in the show bring the scary talking about haunted restaurants in Mississippi. Let's eat yall!

Adapted by Julia Reed from "Jeremiah Tower's New American Classics"

Ingredients:

• 1 medium red onion, finely chopped ( 1/2 cup)
• 8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)
• 1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped
• ½ cup fresh mint leaves
• ¼ cup fresh lime juice
• 1 teaspoon salt (or more to taste)
• 1 teaspoon freshly ground black pepper

Preparation:

1. Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.
2. Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.

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