What is a Siling Labuyo | Sili Sa Bicol

The most well-known chilli in Bicol is Siling Labuyo. It has a peculiar chile harshness to it. They may be little, but when compared to other chillies, they will make you sweat and cough. Because other people in the province want to grow it in their backyards, Siling labuyo is now widely distributed throughout the Philippines.

Siling Labuyo Variation

If you can see in the picture above, this is I can say as another variation of "siling labuyo" because it is slightly longer.  The original siling labuyo was a bit short, almost spherical at the end. These Chilli Plants are likely to be mixed with other variations due to their movement to different parts of the Philippines, especially during pollination.

Uses of Siling Labuyo

In the Philippines, Siling Labuyo is used in sauces. It's combined with a vinegar sauce or soy sauce with Kalamansi. However, it is best known in the food of the people of the Bicol region.

Others have mixed this chile in a bottle of vinegar and fermented it for a period of time to make the vinegar more harsher. The peppers may be seen at the bottom of the bottle, and the vinegar, which can be used as a sauce, will be even hotter.

How Intense is the Spice of a Siling Labuyo?

If you've ever had bicol express (see the recipe here), you've probably noticed how strong the spice flavour is. There are also numerous cuisine recipes from the Bicol region that include chillies since spicy food adds a new cheval to the dish.

When you cut a chilli, the spice will sometimes stick to your finger skin. As much as possible, avoid rubbing your fingers in your eyes because you will weep in anguish as if your eyes have been burned.

Can I use Siling Labuyo even if it is still green?

Yes, the spiciness is less powerful when the siling labuyo is still green, especially if the fruit is just budding. Some people are not used to eating or consuming spicy foods. Although it is still green, do not mix it with soupy foods because it may be too spicy.. It's best to add it to the "sawsawan" when it's still green. Remove the chilli seeds before mixing with food or sauce if you don't want them to be too sharp.

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