This Spiced Vinegar takes no more than 5 minutes to prepare and goes great with any type of grilled or fried protein!
One of the most important parts of a Filipino meal is the dipping sauce, aka “sawsawan” that is served with it.
I love spicy food and this Spiced Vinegar (“Sukang Maanghang”) is a common condiment found in every Filipino household. You can buy it bottled and readily made at the Asian store but I always prefer to make my own so it’s fresher. I can also control the level of spiciness and the quality of ingredients that I use.
Also, if you love chicharonnes or pork rinds, dunk them in this Spicy Vinegar for an extra burst of flavor!
After you’ve prepared this condiment, cover and let it sit for a couple of days to allow the flavors to blend together. There’s no need to refrigerate it and it will last in the pantry for weeks!
- 1 cup apple cider vinegar
- 2 cloves garlic thinly sliced
- 1 shallot thinly sliced
- 5 whole birds eye chilis slice 1 piece in half
- 1 tsp fish sauce
- 1 tsp whole black peppercorns
Combine all ingredients in a small mason jar.
Cover and let it sit at room temperature for at least a couple of days before using.