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Almost every Filipino knows and likes this type of dip. This can be used in fried fish dishes, fried pork and also with native snacks like lumpiang toge (bean sprouts spring rolls), okoy, and more!
Ingredients
- 3 cups vinegar (white, cane, or coconut vinegar)
- 1 cup red chilis (dried or fresh is ok)
- 3 tablespoons ginger (sliced)
- 1 head garlic (peeled)
- 3 tsp whole peppercorns
- 1 medium white onion (sliced)
Directions
- Combine all the ingredients except the vinegar in a clean container (some use an empty bottle of wine).
- Shake well to distribute the ingredients.
- Fill the bottle with the vinegar of your choice and tightly cover the bottle.
- Shake the bottle lightly and store in a safe place for at least 3 days.
- The longer you store it, the spicier the vinegar will become.
- Serve as condiment/dip for fried and grilled foods
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1100g | |
| Calories 511 | |
| Calories from Fat 126 | 25% |
| Total Fat 14.5g | 18% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1382mg | 58% |
| Potassium 1764mg | 50% |
| Total Carbs 54.35g | 14% |
| Dietary Fiber 15.0g | 50% |
| Sugars 10.48g | 7% |
| Protein 16.87g | 27% |
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