- 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