Sweet and sour maple syrup salsa

1. Dry roast the chillies in a hot pan until lightly caramelised. Leave to cool and remove the seeds, stems and placenta from the chillies.
2. Place in a bowl and barely cover with boiling water. Leave to stand for 15 minutes.
3. Meanwhile, pan-fry the garlic clove in its skin for 5 to 6 minutes. Peel the clove and grind in a mortar and pestle with the salt and cinnamon.
4. Drain the chillies and grind them in a mortar* with the garlic puree until the texture is fine but not smooth (there should still be small pieces of chilli).
5. Stir in the maple syrup and taste. The salsa should be neither too salty nor too sweet. If necessary, add more maple syrup or salt.

*Alternatively, you can use a small electric food processor, but the texture will not be as appealing.