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Add a photoThis is how Ilonggo's do it. We have our own style, but I think this is what I liked most. The taste is strong and the aroma is just wonderful!
Ingredients
- Vinegar (Coconut vinegar is the best for this recipe, but you can substitute with your favorite vinegar)
- Chili (We use the really tiny ones back home which are very fiery we call them Kutikot) put in a lot at least half of your container
- Peeled garlic (four or five will do)
- Whole Peppercorns
- Bay Leaf
- Wild ginger (Langkawas, or regular ginger will do sliced)
Directions
- Put in all the ingredients in your container, chilies first then arrange the rest as you see fit.
- Let it marinate for at least two weeks or when the ingredients drop down to the bottom of the container which means it has absorbed the vinegar.
- Ready to be served for dips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 21g | |
| Calories 20 | |
| Calories from Fat 3 | 15% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.09g | 0% |
| Protein 0.47g | 1% |
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