Siling Labuyo Hot Sauce Official

Allow the mixture to cool slightly, then blend until smooth or into tiny bits for a chunkier texture.

For a "flavor-bomb" sauce, ferment the peppers in a 2.5% salt brine for 2–4 weeks before blending.

Pour into sterilized glass jars. The flavor typically improves after resting in the fridge overnight. Cooking & Pairing Guide siling labuyo hot sauce

Wear gloves when handling these tiny peppers; their oils are extremely persistent. Authentic Bicol Express

While the peppers are used in the sauce, the leaves of the plant are traditionally added to Chicken Tinola . Pro Tips for the Best Sauce Allow the mixture to cool slightly, then blend

Native Filipino vinegars like sukang irok (kaong palm vinegar) or sukang iloko .

True siling labuyo are smaller (about 0.5cm) and point upwards on the plant. Many commercial "labuyo" are actually larger Thai bird's eye chilies. The flavor typically improves after resting in the

Taro leaves slowly braised in coconut cream with labuyo for a spicy, earthy finish.