From the recipe collection
Pineapple Vinegar Sawsawan Labo
A bright sawsawan made with bottled pineapple vinegar, Queen pineapple, shallot, ginger, and chile.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- Makes 1 1/2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Use a clean jar and a licensed commercially prepared pineapple vinegar rather than attempting home fermentation.
- Warm one-quarter cup of vinegar with sugar and salt just until dissolved, then cool completely.
- Combine the cooled syrup with remaining vinegar, pineapple, shallot, ginger, chili, and pepper.
- Rest in the refrigerator for at least 2 hours so the fruit and aromatics perfume the vinegar.
- Taste with a piece of cooked food and adjust salt, sugar, or vinegar rather than judging it alone.
- Serve with grilled pork, fish, lumpia, or fried snacks, keeping solids submerged.
- Refrigerate in a clean covered jar and use within one week.