Siling labuyo or bird’s eye chili is a local favorite and is usually paired with fish sauce or soy sauce as a dipping sauce to grilled meat or seafood. When made into a a hot sauce, it works well with meat dishes or any food infused with tomatoes or any Asian dishes. Making this pepper sauce is easy but it requires you to age the chilies for a month to make the it more appetizing. Once you aged it, then the following procedures are very easy. There are two ways you can enjoy this hot pepper sauce, you can sieve it and save only the liquid or you can include the pulp and seeds in the mixture. But which way you choose, the result is good.
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Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
I would like to know if it’s just ok if we don’t jave to ferment it…masyado ma kasing matagal…i want to use the mixture right away. Thanks!
Hi Rex, yes you can use it right away but it will not taste as good when you ferment the mixture.