Filipino Vinegar Dipping Sauce
Servings: 20 people
Calories: 11kcal
Ingredients
Tokwat Baboy Style Vinegar ingredients:
- 1 1/2 cups coconut vinegar
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 4 cloves garlic chopped
- 1 piece onion chopped
- 1/4 teaspoon ground black pepper
- 5 pieces Thai chili pepper chopped
- 1 piece siling pansigang sliced
- 2 tablespoons green onion chopped
- Salt to taste
Panlasang Pinoy Spicy Vinegar ingredients:
- 1 1/2 cups coconut vinegar
- 8 Thai chili pepper
- 1/2 piece bell pepper
- 2 cloves garlic
- 1 teaspoon whole peppercorn
- 2 thumbs ginger
- Salt to taste
Sinamak ingredients:
- 1 cup coconut vinegar
- 1/2 cup Thai chili pepper
- 4 thumbs ginger Julienne
- 1 head garlic crushed
Instructions
- Make the Sinamak dipping sauce by combining all the “sinamak” ingredients in a mason jar. Let it stay for at least 3 days before using.
- Make the Tokwat Baboy Style Vinegar dipping sauce by heating the vinegar in a saucepan. Add salt and sugar. Stir until the granules dissolve completely. Turn the heat off. Let the mixture cooldown before transferring to a mason jar. Put the remaining ingredients into the jar. Cover and shake well. You may use this immediately. Note: Store inside the fridge to maintain freshness.
- Make the Panlasang Pinoy Spicy Vinegar version by heating the vinegar in a saucepan. Add salt . Stir until the salt dissolves completely. Let it cool down. Pour vinegar in a food processor along with all the Panlasang Pinoy Spicy Vinegar ingredients. Process for 2 minutes. Transfer to a mason jar. This can be used immediately as a dipping sauce.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 1mg