Start by deseeding your chilis. Then add them, the garlic and the vinegar to the food processor and blitz on high until the chilis are ground finely.
Add the water to a saucepan on medium heat and bring it to a simmer. Then slowly add in the arrowroot flour and whisk continuously until the water thickens and there's no lumps. Then add in the maple/agave syrup and let it simmer for a few minutes.
Pour the chili mixture into the syrup and stir it around, again let it simmer for a few minutes. Then take it off the heat and let it cool entirely, it will thicken a little further.
Pour into a jar and serve with some Egg Fried Cauliflower Rice.