Back in the days of college where frequent trips to Firehouse Subs, and other institutions that offered an outrageous selection of hot sauces, marked every week of study, I was that guy that sampled at least half a dozen different sauces per visit. From sauces that were scarcely different from vinegar and pure capsaicin powder to thick, tomato sauce-based sauces that offered a deep array of flavors, few options were off the table when it came to kicking up my food.
Enter: BUYO Fermented Labuyo Hot Sauce. A far cry from those watery, vinegary sauces that are way too heavy handed on pure spiciness, devoid of culinary sophistication, BUYO sauce takes a blend of real food ingredients from the Philippines to deliver a sauce unlike anything you've tried. Labuyo chilies, native to the Philippines but mostly unknown to North America, are first fermented, adding a probiotic component, before being combined with garlic, shallots, turmeric, vinegar, calamansi (another Filipino native plant, similar to a lemon), peppercorn, tamarind (for a subtle, sour element), molasses (don't worry, it's still well below a gram of sugar per tablespoon), salt and paleo-friendly cassava starch to bind it all together.
Here are my top 5 best uses for BUYO Fermented Labuyo Chili Sauce:
2. Mexican-style taco meat (or jackfruit) mix. At least twice a month, I whip up a meat mixture for tacos or taco salad. As often as I make this, I try to change it up and nothing has added a new dimension like BUYO sauce. Here's my basic recipe:
- 1lb Ground Beef (or other ground meat or meat substitute if you prefer)
- Ghee or Avocado oil
- Half a diced purple onion
- 2 cloves garlic
- 1 chopped bell pepper
- 2 chopped jalapenos or serrano chilies
- 1 can diced tomatoes or a heaping of salsa (can also save the salsa to finish the dish).
- Juice of one lime
- 2T chopped cilantro
- 1-2 Tablespoons fajita seasoning du jour
- Chili flakes
- Cumin Seeds
- BUYO to taste
- Salt to taste
- First, add the oil to the pan and gently saute the cumin seeds until fragrant.
- Add onions and saute for about 2 minutes.
- Then add the rest of the ingredients, spacing out by about 3 minutes each, in this order: beef, peppers, tomatoes/garlic, remaining seasonings, and add cilantro once everything else is cooked through.
- This mixture is fantastic for tacos, burritos, salads, or any other Mexican dish you can think of.
3. African Eggs. This recipe was inspired by one of the suggestions in Gordon Ramsay's home cook book. It combines eggs and a wonderful, spicy, rich blend of tomatoes, oils, onions and peppers. This is a very user-friendly recipe as you can mix and match your veggies. After I learn the technique from the book, I fire from the hip a bit more whenever I make it but it also comes out delicious.
- 2T butter or ghee
- 1T Olive Oil
- 2 plum tomatoes, diced (or 1 can. Excess liquid isn't a bad thing as it will reduce as you cook).
- 3 cloves garlic, diced
- Green onion or cilantro (need some fresh greens to balance the dish)
- Half an onion, diced. I prefer red/purple onions but white and yellow are excellent choices as well.
- Diced sweet potato (optional)
- 1 bell pepper, diced
- Cumin powder and cumin seeds
- 3-5 eggs
- Vindaloo seasoning or similar. Start with a teaspoon and add more to taste
- BUYO to taste. Start with a Tablespoon
- Salt to taste
- Heat ghee/oil over medium in a high sided pan that you can put a lid on.
- Add the cumin seeds and saute until fragrant, no more than 2 minutes.
- If using sweet potatoes, add next, cook for about 5-7 minutes, then add onions.
- About 3 minutes after the onions, add peppers. Saute for another minute then add tomatoes and garlic.
- Turn the heat down to 4/10 and allow to simmer for another 5 minutes. Mix in the olive oil for another layer of healthy fat.
- Make "wells" for your eggs, one well per egg, and crack your eggs into them. You can add a few drops of oil in the wells if your pan isn't non-stick (or if you just feel like adding more. #ketoforlife)
- Put a lid on your pan and allow it to cook about 3 minutes. It's up to you how liquid-y you want your eggs. Test by prodding them with a fork.
- Serve. Top with cilantro and/or green onion
4. Guacamole. I mean, come on. We love guac. Keto's favorite green plant plus the spice blend of Fermented BUYO sauce. What's not to love? Here's my favorite way to prepare it:
- 2 (or 8 or a dozen) ripe avocados
- 1 lime (for juicing)
- 1/2t cumin
- 2-3 grape tomatoes, diced
- 2-3T finely diced purple onion
- 1 clove chopped roasted garlic (wrap in foil, add a touch of olive oil, pop in the oven for about 5-7 minutes on 350. The gentle heat helps unlock the tasties)
- 1T chopped cilantro
- 2T BUYO, more to taste
- Several pinches course salt
- Add the avocado flesh and all other ingredients to a bowl, mash and dash!
5. Hummus. This last one isn't exactly keto but we're keeping it real food friendly and basically sugar free. Store bought hummus far too often has industrial seed oils added, and if you have a food processor at home, it's dead easy to make.
- 1 can chickpeas
- 3T Tahini
- 2 cloves roasted garlic (see previous recipe for method)
- 2T Olive Oil
- 1T Lemon Juice
- 1/2t chopped parsley (optional)
- 1t BUYO or more if desired (trust me, it is)
- Course salt to taste
- Drain the chickpeas and add to a food processor. Also, add everything else to the food processor and process until smooth.
Find any other favorite uses for BUYO? Metion us on Instagram for a chance to be featured on our blog! @eatpilinuts #buyo #ridetheheatwave