Mama's Recipes

Special Spicy Gourmet Tuyo



  •     ½ kilo tuyo (dried herring, boneless)
  •     1 cup extra virgin olive oil (or half corn oil & half olive oil)
  •     2 heads garlic, crushed
  •     1 tablespoon labuyo, chopped (red hot chili peppers)
  •     ½ cup apple cider vinegar (use your favorite vinegar)
  •     1 tsp sugar
  •     1 teaspoon Spanish paprika
  •     1 bay leaf


1.  Remove head, tail and soft parts of the tuyo. Fry in a little olive oil and remove scales.

2.  Arrange in a large bottle or covered dish.

3. In a casserole, heat olive oil. Fry garlic until golden, add labuyo, bay leaf and vinegar.

4. Bring to a boil, add sugar and paprika. Pour over tuyo, cool and store in the refrigerator.

5. Serve after a few days to allow flavors to blend.

6. When ready to serve, heat over low fire and sprinkle with toasted garlic.


For best result: Store it for 3 to 4 days and let the flavors sinked in to the fish before serving.

Bottling: There are two ways to sterilize the bottles:

a. Wash them thoroughly. Let dry. Then put the bottles inside the oven at 100 degrees Centigrade for 5-10 minutes.

b. Wash them thoroughly. Put them in a casserole and let boil. Then let dry.

Shelf life: 1 month