Dried chili flakes and chili sauce

Bird's eye chilisThere are only three kinds of chili in Filipino cooking: siling labuyo (bird’s eye chili), once in the Guinness Book of World Records for being the spiciest chili in the world but which has since relinquished the title to new and spicier breeds of Mexican chilis; the milder and larger siling haba (finger chilis); and the less known siling bilog or round chili.

We have three shrubs of bird’s eye chili in the garden, we’re trying to grow bell peppers and I’m planning to grow finger chilis too. Right now, the shrubs of bird’s eye chili have so many fruits that they fall to the ground before we can pick them for use in cooking.

So, my husband, Speedy, decided to make good use of them. And for those of you who also have too much fresh chili in your pantry, here are two suggestions: make dried chili flakes or chili sauce, or both. It’s easy. Just make sure to protect your eyes.

First, choose the very ripe chilis.

You’ll know which are ripe by looking (they would normally be the largest and plumpest) and pinching (ripe chilis are softer than non-ripe ones).

dried chili flakesWash the chilis and dab with a kitchen towel or air dry them, if you have time. Cut off the top stems. Chop the chilis. Heat a pan and, over medium-low heat, dry fry (meaning no oil added) the chopped chilis until dry. Like this.

But let me warn you. The smoke that the dry frying will create will really sting your eyes. And your throat. I was upstairs in my study when Speedy was dry frying the chilis in the kitchen and the smoke invaded my space and made me cough. So, protect your eyes (goggles would be a good idea) and your throat (a face mask like surgeons wear might be useful). You might also want to wear gloves before chopping the chilis — they are so hot that they can sting your skin. AND remember to wash your hands thoroughly after handling them especially if you’re not wearing gloves.

Now, if you think you have too much dried chili flakes, you can use a portion to make chili sauce. You know, the condiment one usually finds in Chinese restaurants? Here’s how you can make your own.

Place the dried chili flakes in a heatproof jar (how much depends on how hot you want your sauce). Heat about half a cup of peanut (or soya) oil in a pan. The moment it starts to smoke, turn off the heat and pour the hot oil into the jar of chili flakes. Stir. Let steep until cool (the oil will turn red). Stir in half a teaspoonful of sesame seed oil and cool completely before putting on the lid.

For variety, if you like garlicky chili sauce, when your dry fry the chilis, toss in some finely chopped garlic.

This entry has been entered in the Grow Your Own event.

  • beth

    Thanks for this tip.We have a siling labuyo shrub too in our garden and really didnt know what to do with the numerous fruits and just let the birds feed on it.Poor birds, now they have competition!

    • http://www.homecookingrocks.com Connie

      I’ve seen that happen too and wonder how the chilis don’t burn the birds’ mouths. Maybe they don’t have taste buds for “spicy”? :)

      • beth

        First, they are attracted to the bright red color and second , maybe you are right,no taste buds for spicy!We used to have 1 parrot and 1 Mynah bird and old folks said we should feed them siling labuyo daily so the birds will have glib tongues.Did it work?I dont know, but I swear,both birds were so chatty!

        • Alex

          I know this is an old post, but you’re right, birds can’t feel the capsaicin in chilies. :) In a lot of large bird feed mixes, there are dried chilis in there. Birds love them!

          This counts for parrots (psittacines), I don’t know if other birds are the same, but it’s likely.

  • A

    When drying the chilies, do you ever have a problem with mold? If so, how do you solve it?

    BTW, I live in Antipolo too, and we also have labuyo bushes—which we didn’t plant. Birds poop in our backyard, and where they do, bushes spring up. So far, we have papaya and chili, all courtesy of the birds.

    Hey, who knows, maybe our chilies come from you, via the critters who eat them, hahaha :p

    • http://chezannies.blogspot.com Nate @ House of Annie

      Thanks for sharing! Looks pretty easy to try. We have a wet kitchen with an exhaust fan, but I think that whoever is doing the frying will suffer a bit.

      Since you are using homegrown chilis, would you like to enter this post in our Grow Your Own roundup this month? Full Details at

      http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html

      • http://www.homecookingrocks.com Connie

        I just did. :)

    • http://www.homecookingrocks.com Connie

      Don’t know about molds. The chilis get consumed reasonably fast. :)

    • Trosp

      Hi Storm G,

      The name of my stall is Alamak Mami Bar etc. My apology for my late reply. I’ve just pulled it out from RFC last Feb 28. I can’t manage it anymore. I’m so preoccupied with my other “racket” which has just came lately (something I can’t refuse).

      What I have right now is the same type of business but is located in my residence in Veraville Subdivision Manuela.

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  • trosp

    In my food stall at RFC Las Pinas, I made a claim that I have the spiciest chili dipping sauce.

    What I do is boil chilies in water for one or two minutes, remove their stems after they’re boiled, and with some cooking oil, process them in a blender. After that, fry them again (with additional cooking oil, soy sauce, and vinegar).

  • Storm G.

    Hi Trosp! I live near RFC in Las Piñas. May I know the name of your stall so I can scout it around & look for your chili dipping sauce.:-)

    Thanks.

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