Itâ€™s time to load up on authentic sili labuyo once again! I wrote a very extensive entry on this fantastic chilli just over a year ago (worth reading if you havenâ€™t already, though I got no comments as I probably only had 10 regular visitors a day at that point in the blog) and itâ€™s absolutely fascinating how I can tell what time of the year it is by the stuff my sukis are carryingâ€¦ I was thrilled to see a fairly large massing of real sili labuyo (not the farm raised Taiwanese hybrids that have proliferated in the past 5 years or so) at the stall of a lady I go to at the FTI Taguig market. I donâ€™t even know her name despite the dozens of times I have purchased the stuff on her tables but I do know she grows all of it on her own farmâ€¦and that makes it doubly good stuff. Last Saturday at the market she had about 700 grams of sili labuyo (several hundred pieces) so I bought all of them. Yup, thatâ€™s right, ALL of them!
Itâ€™s time to change the chillies in my vinegar bottles so I washed the sili labuyo, removed the stem ends and distributed them among three used and clean white wine bottles (so they are clear and not dark green). Add some really good native or cane vinegar and let it steep for at least 1-2 weeks before using. The last batch I made was refilled several times and made it through an ENTIRE year! There is something truly addictive about this vinegar and it is something that you will always find in Marketmanâ€™s pantry. Superb with fried dried fish, fried fresh fish, grilled meats and seafood, eggplant salad, etcâ€¦ I probably use it more than soy sauce and less than ketchup!