From Maricel E. Presilla's Cocina

APPETIZER

SAVORY FIGS WITH OLIVE OIL, VINEGAR, AND GROUND CHILE (Higos con Aceite de Olive, Vinagre y Chile o Ají Molido)

Figs are simply spectacular drizzled with extra-virgin olive oil and a flavorful red vinegar with just a hint of salt and ground chiles to bring out their sweetness. I like to serve this as tapas, but they are also delicious as a salad with arugula or as a side dish for grilled lamb, pork, or quail.

• 12 large black figs (about 2 ounces each)

• About 2 tablespoons extra-virgin olive oil (preferably from Arbequina olives)

• About 2 tablespoons balsamic vinegar, fig vinegar or balsamic fig condiment

• 1 to 2 teaspoons ground cayenne or Andean panca pepper (ají panca molido)

• Sea salt

Rinse the figs under cold running water and pat them dry. With a sharp knife, quarter the figs and place in a bowl. Season with the olive oil, vinegar, ground chile and salt to taste. Toss gently. Arrange on a decorative platter. Makes 6 servings.

Per serving: 133 calories (32 percent from fat), 4.9 g fat (0.7 g saturated, 3.4 g monounsaturated), 0 cholesterol, 0.9 g protein, 23.5 g carbohydrates, 3.5 g fiber, 2.5 mg sodium.

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