Chia Seed Pepper Jelly
Vegan, Gluten Free, Soy Free
Prep time: 10 minutes
Cook time: 15-20 minutes
1 jalapeno pepper, diced
1 red bell pepper, diced
1 cup agave nectar or maple syrup
2 tbsp water
1 tbsp chia seeds
3/4 tsp arrowroot powder or corn starch
Begin by dicing both peppers into small pieces, carefully removing all seeds.
Place peppers into a small pot over medium-low heat and add agave nectar, chia seeds, and water. Stir to combine.
Let simmer for 8-10 minutes until the peppers begin to soften.
Add arrowroot powder and stir to combine. Let simmer for another 3-4 minutes until the mixture begins to thicken.
Remove from heat and let cool. Store in an airtight container in the refrigerator for 1-2 weeks. This is best served with my easy overnight almond cheese.