HOT SAUCE: OPTIMISED.
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 cheeky omega 3 hit. Loaded with antioxidant carotenoids, it’s also a fantastic way to use up any ageing peppers in your fridge’s vegetable crisper.
A sealed jar will last in the fridge for about 2 weeks. Or so I’m told. This stuff never survives longer than a week in my flat.
Chia Chilli Jam
(Makes 250g jar. Gluten-free. Vegan (if using maple syrup).
120g red chillies
450g (about 3 medium-large) red (bell) peppers
4 tbsp apple cider vinegar
3 tbsp maple syrup or honey
1 tsp ground coriander
1 ½ tbsp chia seeds
Remove the stalks and tops of all the peppers. Deseed the sweet bell peppers and remove any membrane. For the chillies, keep the seeds in if you have a fiery palate. If you have milder tastes, remove them. Roughly chop the peppers and wash your hands and chopping board to avoid chilli burn.
In a food processor, blitz the chillies to a fairly uniform consistency. Then add the sweet peppers and do the same. They should express a lot of liquid as they break down.
Transfer the pepper/chilli mix and any juices to a saucepan. Add the apple cider vinegar, maple syrup or honey and ground coriander. Bring the mix to a boil and then reduce to a medium heat. Simmer for about 15-18 minutes, stirring occasionally. Remove from the heat.
Stir in the chia seeds and spoon the mixture into a clean jar to refrigerate. The seeds will absorb any moisture and become gel-like as the flavour deepens.
With kale stir-fries, eggs, crackers, everything.
*I’ve made some adjustments to this recipe since it was first published. Ground coriander should have read 1tsp instead of 1 tbsp.