October 4, 2009

Vinegar And Chili Dipping Sauce

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chili infused vinegar is great with breakfast favorite longaniza patty topped with fried egg, or with grilled fish, meat, and chicken, and with fried lumpia taugeh
One of the most popular Filipino dipping sauces (sawsawan) is vinegar and birds-eye chili peppers. The dipping sauce enhances the flavor of any meal of the day including breakfast. It can be prepared fresh just before eating or already bottled, homemade or store-bought. Seasonings such as sea salt, fish extract, soy sauce, caramelized sugar syrup, or bagoong are added according to individual preference.

Chili In A Bottle (of Vinegar)
fresh red and green hot peppers
2 peeled whole garlic cloves
1-inch piece peeled and sliced ginger
palm vinegar (sukang paombong)
  • Fill a clean bottle half-full with chili, add the garlic and ginger. Fill with vinegar. Put the lid on and leave on the kitchen counter for 3 to 5 days for the flavors to meld. Pour a few tablespoons of the chili-infused vinegar in a dipping dish, add the preferred seasoning and a few sliced or crushed chili peppers from the bottle.

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Sidney said...

This is something I discovered in the Philippines...and indeed it brings "spice" to the meals ! ;-)

Juliana said...

Oh! I'll definitely try this...do you think that it is absolutely necessary palm vinegar? Can I substitute with other kind of vinegar?

Oggi said...

Sidney, yes indeedy. And it makes everything more masarap!:)

Juliana, I suggest a combination of cider and white vinegars or just cider vinegar.:)

Karine said...

This sauce sounds delicious! Thanks for sharing :)

Oggi said...

Karine, it's very versatile too.:)

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