- 70 ml cup of green and red Siling Labuyo (Wild Chili Pepper/Philippine Pepper)
- 200 ml Vinegar/Cider
- 1 Garlic head (preferably the Philippine native garlic)
- 1 red Onion (standard size)
- 2 Calamansi or 2 thin slices of lemon
- Clean bottle glass container with cap (320 ml or more)
- Knife
- Chopping board
Procedure:
1. Break the garlic head into cloves, peel, crush and then put them inside the glass container.
2. Slice and cut the onion into pieces just like the size of the peppers and put them into the container.
3. Slice the calamansi fruits into two (or the slices of lemon), add them to the mixture.
3. Put all the peppers into the container also.
4. Pour the vinegar over the ingredients, seal with cap and shake a little.
5. Store your hot and nice pepper sauce for a while before consuming it.
