Place the figs in a pot, cover with cold water and set over high heat. Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes. Drain the figs and then place in a food processor. Add the remaining ingredients and pulse until finely chopped; do not puree. Transfer to a serving bowl and cover. Refrigerate for 4 hours or overnight to allow flavours to meld, and then serve. Will keep a few days in the fridge.
Note: Dried black mission figs are available in the aisle where other bag dried fruits are sold.