• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Condiments / Red Hot Pepper Sauce

Red Hot Pepper Sauce

January 4, 2016 by Manny 2 Comments

TweetPinShareYummly

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.

 

Red Hot Pepper Sauce
Print Recipe
5 from 1 vote

How to Make Red Hot Pepper Sauce

Course: Condiments
Cuisine: Filipino
Author: Manny

Ingredients

  • 1 cup ripened siling labuyo red bird's eye chili, stemmed and coarsely chopped
  • 1/2 tsp. salt
  • 1/4 cup white vinegar

    Instructions

    How to Make Red Hot Pepper Sauce:

    • Wash the chilies thoroughly and dab them with a dry cloth towel to dry.
    • In a food processor, puree the chilies and season with salt.
    • Transfer to a bottle and press the peppers down until liquid rises above. This way, the mixture is protected from bacteria while you age it.
    • If there is not enough liquid, you may pour in about 4 tablespoons of salted water.
    • Cover the bottle and let the chili sauce age for a month at room temperature.
    • Check your mixture from time to time to make sure that liquid is still covering the mixture.
    • Otherwise, pour few more tablespoons of salted water. (Ratio of salted water or brine is 1 tablespoon of salt to 1 cup of water).
    • Once aged, transfer the chili sauce to a new sterilized bottle. mix in the white vinegar and allow to ferment for one more week.
    • After fermenting, use a strainer or a cheesecloth to strain the mixture or else leave it without straining depending on your preference.
    • Bottle your home made chili sauce and keep refrigerated.

     

    Red Hot Pepper Sauce

    Try Other Delicious Recipes:

    • Bacon-Wrapped Cheesy Green Chilies
      Bacon-Wrapped Cheesy Green Chilies
      Are you craving for a spicy cheesy something that you…
    • Drunken Shrimp Sotanghon Salad
      Drunken Shrimp Sotanghon Salad
      An easy to make sotanghon salad or vermicelli salad with…
    • Grilled Salmon Steak in Cream Butter Sauce
      Grilled Salmon Steak in Cream Butter Sauce
      You will enjoy this grilled salmon steak because it is…

    Filed Under: Condiments Tagged With: bird's eye chili, hot pepper sauce, siling labuyo

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Savory Style Chicken
    Next Post: Guisadong Fresh Alamang (Sauteed Fresh Krill) »

    Reader Interactions

    Comments

    1. Rex Martinez

      April 25, 2019 at 5:00 am

      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!

      Reply
      • Manny

        April 25, 2019 at 7:32 am

        5 stars
        Hi Rex, yes you can use it right away but it will not taste as good when you ferment the mixture.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes