I created this little jar of love in response to my raging sriracha habit. Chia seeds give this a jam-like feel, while 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 two weeks. Or so I’m told. This stuff never survives longer than a week in my apartment. Serve with kale stir-fries, eggs, crackers, everything.

Chili Chia Jam

Photo courtesy of the author

Makes one 10-ounce jar

Ingredients

  • 4 ounces red Serrano chili peppers (you can substitute jalapeños)
  • 11.5 ounces red, yellow, or orange bell peppers
  • 4 tablespoons apple cider vinegar
  • 3 1/2 tablespoons of honey or maple syrup
  • 1 tablespoon ground coriander
  • pinch of sea or Himalayan salt
  • 1½ tablespoons chia seeds

Preparation

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.

For more fresh ideas find me on Instagram @thefreshginger.


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