Spiced Vinegar

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.

I like to dip my Beef Tapa in this Spicy Vinegar and eat it with a serving of Turmeric Garlic Rice and roasted cauliflower or broccoli.

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!

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Spiced Vinegar

Course Condiment

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Author Jenny Castaneda

Ingredients

• 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

Instructions

1. Combine all ingredients in a small mason jar.
2. Cover and let it sit at room temperature for at least a couple of days before using.