1. Remove the stalks and tops of all the peppers. Seed the sweet bell peppers and remove any membrane. For the hot peppers, 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 hot pepper burn.
2. In a food processor, blitz the Serrano peppers to a fine consistency. Then add the bell peppers and do the same.
3. Transfer the pepper 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 heat to medium. Simmer for about 15 to 18 minutes, stirring occasionally. Season with a pinch of salt and remove from the heat.
4. 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 flavor deepens.
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