You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Filipino Spiced Vinegar

garlic cloves,

(35 g) dried fruit,

whole bird’s-eye chiles

(3-inch/7.5 cm) knob fresh ginger, scrubbed and minced

black peppercorns

vinegar

(60 ml) fish sauce

Filipino food is always served with condiments within easy reach, even at a street vendor where you stand and eat. These condiments let diners customize the flavor of the meal in the form of a self-mixed dipping sauce, which is generally known as sawsawan. Diners get individual bowls and use their spoons or forks to mash chiles with vinegar as they see fit, or stir together patis and calamansi, or make whatever sawsawan they prefer. Store this version—an all-purpose sweet-and-spicy vinegar—in clean mason jars or keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Epicurious

Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.

Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

filipino spiced vinegar

Servings: 361.5

Author : Nicole Ponseca

Ingredients

Instructions

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