Chia Chilli Jam

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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 aging peppers in your 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.



Makes a 300g jar

Gluten-free, Vegan (if using maple syrup), Refined-sugar free



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.