This homemade chili sauce recipe definitely beats the store-bought kind! It's easy to make and you can tweak the heat according to your liking.
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.
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