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Novice Karate Group (ages 8 & up)

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Ethan Murphy
Ethan Murphy

Siling Labuyo Hot Sauce


This gives a nice punch and a zing to any dish... laced with simple and natural ingredients. It is definitely my go-to when having a bland dish (or feel like something is missing?) and it instantly kicks it up a notch! It is no ordinary Tabasco kind of hot sauce, so you gotta try it to see what I mean!




siling labuyo hot sauce



I am a spicy sauce lover and want to try anything new, so when I saw that you guys carried this sauce I needed to try it and I was not disappointed. My mouth waters every time I open this bottle. BUYO will be replacing my old go to, sriracha, for sure. Great product!


Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits which grow pointing upwards.[1] The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.[2]


The cultivar name is Tagalog, and literally translates to "wild chili."[1] It is also known simply as labuyo or labuyo chili.[3] It is also sometimes known as Filipino bird's eye, to differentiate it from the Thai bird's eye chili. Both are commonly confused with each other in the Philippines, though they are cultivars of two different species.[4] Siling labuyo is one of two common kinds of local chili found in the Philippines, the other being siling haba (a Capsicum annuum cultivar).[5]


Siling labuyo is officially known under the cultivar name Capsicum frutescens 'Siling labuyo'. It belongs to the species Capsicum frutescens. Related cultivars to 'Siling labuyo' include 'Tabasco', 'Malagueta', and 'Peri-peri'.[1]


The common name is Tagalog for "wild chili", from sili ("chili") and the enclitic suffix -ng, and labuyo ("growing wild", also a term for wild chicken or junglefowl).[1][8] Other local names for it include chileng bundok, siling palay, pasitis, pasite (Tagalog); katumbal, kutitot, siling kolikot (Bisaya); katumba or lara jangay (Tausug); sili ti diablo (Ilocano); lada,sambalas, rimorimo (Bicolano); paktin (Ifugao); and luya tiduk (Maranao).[9]


Like other Capsicum frutescens cultivars, siling labuyo has a compact habit, growing between 1 to 4 ft (0.30 to 1.22 m) high. They have smooth ovate to lanceolate leaves that are around 2.5 in (6.4 cm) in length with pointed tips. They produce small greenish-white flowers with purple stamens. These develop into a large number of small, tapering fruits that are around 0.20 to 0.70 in (0.51 to 1.78 cm) in length. The fruits are very pungent and are characteristically borne erect (pointing upwards). Immature fruits are deep green in color and usually ripen to a vivid red. Depending on maturity and the variety, they can display a range of other colors, including yellow, orange, white, or a vivid purple. Flowers and fruits are often clustered in groups of 2 to 3 at a node.[1][10][11][12]


Siling labuyo fruits are small but are very hot. It measures around 80,000-100,000 Scoville units which is at the lower end of the range for the hotter habanero chili.[2] At one time it was even listed as the hottest chili in the Guinness Book of World Records but other hotter varieties of chili have since been identified.


The most common use of siling labuyo, however, is in dipping sauces (sawsawan), which almost universally accompanies fried or grilled Filipino dishes. Unlike in western cuisines, these dipping sauces are created by the diner according to their preferences and are not made beforehand. Siling labuyo is almost always offered as an optional spicy element, alongside calamansi, soy sauce, vinegar, and patis (Filipino fish sauce).[14][15][16]


Siling labuyo is also an essential ingredient in palapa, a sweet and spicy condiment made with scallions, coconut, ginger, and turmeric that is central to the cuisine of the Maranao people.[17][18]


Siling labuyo can also used to make Filipino-style spiced vinegar (like sinamak and sukang pinakurat) which is also used as a dipping sauce. Instead of mixing fresh chilis on the table, the vinegar itself is infused with a large amount of siling labuyo and other spices and stored in bottles or mason jars. They can be kept for long periods in the refrigerator and their taste develops with time.[14]


Siling labuyo can be used as a natural pesticide on crops in the Philippines. The fruit, skin and seeds of siling labuyo are all effective for ants, aphids, caterpillars, Colorado beetle, cabbage worms, warehouse and storage pests.[19][20]


Several introduced chili cultivars are increasingly being mislabeled as "siling labuyo" in Philippine markets (especially in Luzon), because these cultivars are generally easier to grow and harvest than siling labuyo. Their color and shape are also more consistent and they have a longer shelf life, but they are regarded as less spicy than siling labuyo.[1][22][23][24]


These mislabeled cultivars include the red bird's eye chili ("Thai chili"), which is actually a chili pepper cultivar from a different species (Capsicum annuum) that came by way of Thailand. Their fruits, unlike C. frutescens, are borne on the plant drooping down.[4] In Luzon, siling tingala and siling tari, high-yield F1 hybrids of C. frutescens and C. annuum from Taiwan are also commonly sold as siling labuyo. While they have C. frutescens ancestry (the fruits are also borne somewhat erect), they are much longer and uniformly red, similar to Thai bird's eye chilis.[22]


Siling Labuyo is a type of chili in the Philippines that has the stinging hotness that creates a burning hot feeling in your mouth. Get a 12 oz., bottle of Kapuso Brand Siling Labuyo (Hot Pepper) and some of it to your sauces. This will surely make you eat more than usual.


Traydor Hot Sauce is the brain child of JC Medina and Chef Toogy Clavecilla, aiming to offer heat-loving, discerning palates a different kind of hot sauce experience by using the local sili in all their variants. They then infuse local ingredients such as mangoes, pineapples, and coconut water, making very unique ingredient combinations and also, highlighting that the brand is proudly Filipino (and creative, at that).


The sweet and hot mix here may remind you of spicy salsa, it even has its texture. The scent is punchy, and the first thing that slaps your palate is the flavor of coconut water. This is not your ordinary supermarket hot sauce, for sure.


That classic combo of roasted garlic and tomatoes is indeed, paired well with almost anything savory you can get your hands on. The flavors are more traditional on Judas, going classic and old school with the spice. It's the thickest sauce among the four, like a puree.


The lightest and smoothest of the lot, this hot sauce of labuyo steeped in honey is hot liquid gold. Mata Hari slithers and pours easily on your food, the initial sweetness getting lashed with bouts of heat. This labuyo syrup could go well with desserts that need a little kick, such as a sorbet or ice cream for that cold and hot combination.


Traydor Hot Sauces are available for pick up in Salcedo Village, Makati. They are always done in small batches, as they use fresh, all natural ingredients and require a 3-week fermentation process. They have absolutely no artificial flavorings nor artificial preservatives, so it is recommended to refrigerate the bottles immediately. Dare to try their different flavors of betrayal and discover which one's your favorite kind of 'traydor'? A Traydor Hot Sauce bottle is 100mL and priced at P200. To order, e-mail traydorhotsauce@gmail.com, contact 0906-3301292. Like them on Facebook (/traydorhotsauce) and follow on Instagram (@traydorhotsauce).


Nilagang Baboy or Pork Nilaga is translated as boiled pork in Filipino. This is a soup dish commonly served for lunch or dinner on regular days. Nilagang Baboy is eaten with steamed white rice and is best served with patis (fish sauce) and siling labuyo (birds eye chili).


You will notice that I started by sauteeing the onion, peppercorn, and pork. I am doing this because I wanted to extract the flavor from the said ingredients. If you prefer your Nilagang Baboy to be less oily, all you have to do is start by letting the broth (beef or pork) boil. You will then add the onion, peppercorn, and pork and boil them until the pork becomes tender. You can also omit the salt. Instead, add the fish sauce directly towards the end.


There is no mistaking the F1 for the labuyo. The former is about an inch long, where the latter barely tops out at a centimeter; the former is slightly bitter in flavor, while the latter is fruity, perfect for crushing into condiments.


Bad Boy Tikboy is the older sibling of Garapal. The brand has been around since 2014. While Garapal mainly uses labuyo, the main chili for Bad Boy Tikboy is habanero. Depending on the variant, Bad Boy Tikboy also uses other varieties of pepper such as Scotch Bonnet and Trinidad Scorpion pepper. The pepper variants used in Bad Boy Tikboy tend to be much spicier, but herbs and spices have been added to give the sauces a striking characteristic.


The generic term for condiments in the Filipino cuisine is sawsawan (Philippine Spanish: sarsa). Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner. 041b061a72


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