Fig Catsup

Tweaked Fig Catsup
recipe made. Too Hot For Me!
Jars #1

Ingredients

1 pound figs quartered

1/2 pound Roma tomatoes, quartered

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon palm sugar*  
     (use regular cane sugar)

1 cup malt vinegar, plus more to taste*
     ( apple cider vinegar is fine)

3 teaspoons pomegranate

1/2 teaspoon cayenne pepper*  
    (Change to 1/4 teaspoon)

1 teaspoon Thai-style chili paste* 
   (I would eliminate the chili paste)

1 cinnamon stick

1 bay leaf
Salt
Read note at bottom.

Directions:

Make the fig ketchup: Preheat oven to 400 degrees. Lay figs onto a parchment lined rimmed baking sheet. Lay the tomatoes onto a separate parchment lined rimmed baking sheet. Roast them both in the oven until they begin to color, about 15 minutes for figs about 20 minutes for tomatoes.

In a medium sauce pot, toast the coriander and cumin over medium heat until fragrant, about 1 minute. Add the roasted figs and tomatoes, scrapping up as much of the juice and crusty parts as possible, palm sugar, vinegar, pomegranate molasses, cayenne pepper, cinnamon stick, and bay leaf. Raise the heat to high and cook until the mixture reaches a boil, then reduce the heat to low and simmer until it’s thick and jam-like, about 30 minutes. Let cool.

Discard the cinnamon stick and bay leaf. Use a blender or food processor to thoroughly puree the mixture, adding a splash of extra vinegar to achieve the proper consistency if necessary. Taste and adjust acidity with more vinegar to taste. Refrigerate for several hours before using.

This recipe is nothing more than a classic recipe tweaked with expensive ingredients to sound gourmet.  $4.99 Palm sugar for 1 teaspoon.
$3.99 for Thai Chili paste.
$4.99 for malt vinegar when apple 
   cider is fine.
I really question if the cayenne pepper and the Thai chili paste are necessary.  This recipe will dominate its flavor and make the meat flavor secondary rather then enhancing it.