From the recipe collection
Basi Vinegar Sawsawan
An Ilocano-style dipping vinegar sharpened with garlic, onion, chili, pepper, and a restrained splash of aged basi for a rounded sugarcane aroma.
- Prep time
- 15 min
- Cook time
- No cooking
- Yield
- Makes about 1 1/2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Place the 1 cup commercially prepared basi vinegar or cane vinegar blended with 2 tablespoons aged basi in a clean bowl and taste a small amount so you understand its starting saltiness and acidity.
- Finely mince the listed garlic and red onion and slice the chilies.
- Stir the liquid ingredients together until the sugar and salt, if used, are fully dissolved.
- Add the chopped aromatics and mix well, pressing them lightly with the back of a spoon to release their juices.
- Let the sawsawan stand for 15–30 minutes in the refrigerator so the sharp flavours settle and combine.
- Taste with the food it is meant to accompany, not by itself, then adjust with more acid, sweetness, or diluted base as needed.
- Transfer to a clean covered container. Serve in small portions and refrigerate leftovers promptly.