Chia Chilli Jam

P1000899.jpeg

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

Ingredients

100g red chillies 

380g (about 3) red peppers

4 tbsp. apple cider vinegar

4 tbsp. maple syrup or honey

1 tbsp. chia seeds

Make

  1. 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. 

  2. Blitz the peppers and chillies to a fine consistency.

  3. 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.

  4. 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.

  5. Serve with stir-fries, eggs, cheeses. Everything.

Want this recipe as a handy saveable recipe card so that you have it exactly where you want it?

P1000905.jpeg
Balance Garden Logos Transparency-02.png
Josie Taylor Balance Garden Writer.jpg

Josie Taylor (AKA the Fresh Ginger) is a London-based healthy food creative, cook, presenter and writer. She believes in nourishment without neurosis.

http://thefreshginger.co | @thefreshginger | facebook.com/thefreshgingerjosie

More Balance Garden Food