1/2 cup pickled hot cherry peppers, seeded and quartered
2 shallots, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons minced fresh basil
2 teaspoons ground cumin
2 teaspoons ground coriander
1-1/2 teaspoons grated lime zest
Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime zest. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.