Place FIGS, SUGAR, PEPPERS, GINGER, CINNAMON STICK, LEMON ZEST, LEMON JUICE, and KOSHER SALT in a 3-quart saucepot over medium-high heat.
Bring mixture to a boil until the sugar dissolves
Reduce heat to medium-low; continue to heat uncovered for about 15 minutes, stirring occasionally
At this point, I remove the CINNAMON STICK and use an immersion blender - only on ‘pulse’ mode to knock out some of the bigger chunks.
Allow to cook about another five minutes or until the sauce has thickened to your desired consistency; Remove from heat and allow to cool.
Refrigerate in an airtight container up to 3 weeks.
Yield: 4 cupsServing size: 1/4 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.