From the recipe collection
Sawsawang Suka (Filipino Spiced Vinegar Dip)
A punchy Filipino vinegar dip steeped briefly with garlic, ginger, red onion, peppercorns, and chile for fried or grilled food.
- Prep time
- 15 min plus infusing
- Cook time
- 0 min
- Yield
- Makes about 1 1/4 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wash a 350-ml glass jar and lid in hot soapy water, rinse well, and let both dry completely before filling.
- Crush the peppercorns just enough to split them, and slice the chiles with a clean knife; remove some seeds for gentler heat.
- Combine the vinegar, brown sugar, and salt in the jar and stir with a clean spoon until no sugar granules remain.
- Add the red onion, garlic, ginger, chiles, and crushed peppercorns, then stir so every aromatic is coated with undiluted vinegar.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for a stronger infusion, keeping the fresh pieces below the vinegar when possible.
- Stir and taste with a piece of the fried or grilled food being served; the dip should be distinctly sour and spicy, not sweet or watered down.
- Pour a small serving into a separate bowl and return the clean master jar to the refrigerator immediately; never pour used dipping sauce back into it.