120g standard red chillies
330g red, yellow or orange sweet peppers
4 tbsp apple cider vinegar
3 1/2 tbsp maple syrup or honey
1 tbsp ground coriander
pinch of sea or Himalayan salt
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 (I like to keep about half the seeds). Roughly chop the peppers and wash your hands with dish soap to avoid chilli burn.
In a food processor, blitz the chillies to fine consistency. Then add the sweet peppers and do the same.
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. Season with a pinch of salt and 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.