Go Back
+ servings

Filipino Vinegar Dipping Sauce

Prep Time10 mins
Cook Time5 mins
Course: Dipping sauces
Cuisine: Filipino
Keyword: dipping sauce, sawsawan, spicy vinegar, sukang sawsawan
Servings: 20 people
Calories: 11kcal
Author: Vanjo Merano


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


  • 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.


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