From the recipe collection
Sukang Iloko
Sukang Iloko infused with garlic, shallot, and chili as a sharp northern sawsawan for bagnet, grilled meat, fried fish, and vegetables.
- Prep time
- 10 min
- Cook time
- 0 min plus steeping
- Yield
- Makes about 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wash a glass jar and lid in hot soapy water, rinse, and sterilize with boiling water. Let them air-dry.
- Add garlic, onion or shallots, chilies, and peppercorns to the jar.
- Pour in the vinegar and stir in salt or sugar only if you want a slightly rounder dip.
- Cover and refrigerate at least 2 hours; overnight steeping gives fuller flavour.
- Taste with the food it will accompany rather than by itself, then adjust vinegar, chili, or sugar.
- Serve with a clean spoon, keeping all solids submerged.
- Refrigerate after fresh aromatics are added and replace the batch when the onion and garlic lose freshness.