Siling Haba is a chili variety grown in the Philippines for the chili fruits that are characterized as mahaba or long in English. Haba is a Filipino word for this type of chili variety. In English, Siling haba is called long chili. Siling haba is farmed according to sili production guides.
Siling haba is also called as siling pangsigang, siling mahaba, and siling Tagalog. It is a native chili variety found in the Philippines. The other common chili found in the Philippine is the siling labuyo. The siling haba fruit are indeed longer than siling labuyo. It reaches five to seven centimeters long per fruit. The color of the fruit is bright light green in color when young and turns red as well when mature like its small counterpart siling labuyo. The spice quality is moderate and is considered less hot than siling labuyo.
Siling Haba Production Guide
For the siling haba production guide, refer to siling labuyo production guide due to similar plant production requirements and management.
Siling Haba Recipe
In Philippine cuisine, the siling haba is a staple spice due to its abundance in the Philippine market and the love of Filipinos for a spicy meal. Because siling haba grows well on the tropics, it bears many fruits per tree. The long fruits can easily be bought by bundles of 5-6 pieces. It can be used for the following recipe:
1. Spice for Sinigang
2. Spice for Dinuguan
3. Spice for Pinangat
4. Chopped for Kilawin spice
5. Paksiw chili additive
6. Sisig chopped additive
7. Dynamite Lumpia – a Kapampangan dish made up of Siling haba. The Siling haba is sliced and the seeds are removed. Meat is filled inside the siling haba and wrapped in lumpia wrapper. The wrapped siling haba are deep fried until cooked. The result is the spicy but delicious dynamite which gives a delicious and meaty lumpia variant with siling haba as main ingredient.