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
1 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.
2 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 Oil, Homemade Ketchup
Photography by Patrick Martires | Food Preparation by Mira Angeles | Styling By Elaine P. Lim
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