You will be given a definition of a task first, then some input of the task.
In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

In a medium saucepan, toast the ancho chile over moderate heat, turning, until fragrant and charred in spots, about 2 minutes., Remove from the heat and let cool slightly., Add the wine, dried figs, dark brown sugar and 1/4 cup of water to the saucepan and bring to a boil., Cover and simmer over moderately low heat until the chile and figs are tender, 20 minutes., Transfer to a food processor and let cool slightly., Pulse until a chunky puree forms., Scrape the jam into a bowl., Light a grill or preheat a grill pan., Set a mesh or perforated pan on the grill., Spread the granulated sugar in a pie plate., Dip the cut sides of the fresh figs in the sugar and grill over high heat, until caramelized on 1 side only but still firm, 1 to 2 minutes., Transfer the figs to a plate., In a bowl, toss the shallots and jalapenos with the oil and season with salt and pepper., Add the vegetables to the mesh or perforated pan and grill over high heat, tossing, until lightly charred and softened, 6 minutes., Transfer the vegetables to a plate., Spoon 1 or 2 tablespoons of the fig jam onto plates and arrange the shallots, jalapenos, caramelized figs and crumbled feta around it., Garnish the salad with cilantro leaves and crushed pink peppercorns and serve with lime wedges.
Output:
ancho chile, red wine, brown sugar, sugar, Black, shallots, jalapenos, extra-virgin olive oil, Kosher salt, Freshly ground pepper, feta cheese, Cilantro