Words and recipe by Josie Taylor
I created this little jar of love in response to my raging sriracha habit. Chia seeds give this a jam-like feel whilst giving your body a swift omega 3 hit. Loaded with antioxidant carotenoids, it’s also a fantastic way to use up any aging peppers in the fridge.
Gluten-free, Vegan (if using maple syrup), Refined-sugar free
100g red chillies
380g (about 3) red peppers
4 tbsp. apple cider vinegar
4 tbsp. maple syrup or honey
1 tbsp. chia seeds
Remove tops of all the peppers and chilies. Deseed the peppers. If you have a fiery palette, leave the seeds inside the chillies. If you have milder tastes, remove them. Roughly chop everything and decant into a food processor. Wash your hands with soap to avoid the capsaicin in the chillies transferring to your eyes or elsewhere.
Blitz the peppers and chillies to a fine consistency.
Transfer the mix and all juices to a saucepan. Add the apple cider vinegar and maple syrup. Bring the mix to a boil, then reduce to a medium heat. Simmer for about 15-18 minutes, stirring occasionally, until almost all the liquid has evaporated and the pepper mix is sticky.
Remove from the heat, stir in the chia seeds and spoon the mixture into a dishwasher clean jar to refrigerate. The seeds will absorb any moisture and become gel-like.
Serve with stir-fries, eggs, cheeses. Everything.
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