1 cup sugar
1/2 cup water
3/4 cup white vinegar
30 bird’s eye chilies (siling labuyo), washed and chopped finely
1 Combine first three ingredients in a small saucepan. Boil over high heat; reduce to a medium simmer until the mixture forms a syrup, about 8 to 10 minutes.
2 Add chilies and cook for 2 to 3 minutes.
Transfer to a clean and dry container.
It will keep in an airtight container in the refrigerator for up to a month.
DIPPING TIP: To turn this sauce into a dip, combine 1/2 cup mayonnaise and 1 cup sour cream with sweet labuyo chili sauce to taste, adding more if you like it hot.
Whisk together and store in the refrigerator for up to a week. Use as a dip for chips, veggie crudites, or fried fish, according to