Sweet Labuyo Chili Sauce

Once you make this sauce, you'll wonder why you ever buy the ones from the store.

March 2012 | By Melanie Jimenez
Sweet Labuyo Chili Sauce
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Main Ingredient



Sauces, Spreads and Dips

Preparation Time


Date Published

March 2012

Once you make this sauce, you'll wonder why you ever purchased the ones from the store. Packed with more heat than the bottled kind, you’ll only need a smidge on your spring rolls or fried chicken. It's easy to make and you can increase or decrease the number of siling labuyo, depending on your preference.

Makes about 1 cup  Prep Time 10 minutes  Cooking Time 10 minutes


1 cup sugar
1/2 cup water
3/4 cup white vinegar
30 bird's eye chilies (siling labuyo),
      washed and chopped finely


Combine first three ingredients in a small saucepan. Boil over high heat; reduce to a medium simmer until the mixture forms a syrup, about 8 to 10 minutes.

Add chilies and cook for 2 to 3 minutes. Transfer to a clean and dry container. It will keep in an airtight container in the refrigerator for up to a month.

Dipping tip: To turn this sauce into a dip, combine 1/2 cup mayonnaise and 1 cup sour cream with sweet labuyo chili sauce to taste, adding more if you like it hot. Whisk together and store in the refrigerator for up to a week. Use as a dip for chips, veggie crudites, or fried fish.

BOTTLING TIP: Before bottling, read this first: How to Prep Containers for Long-term Preserving

If you liked this recipe, we recommend:  Hot Pepper Garlic Olive OilHomemade Ketchup



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