Pinoy Pickled Chilli Sauce

3–4 red chillies (or Scotch bonnet for extra heat), finely chopped
½ red pepper, finely diced
3 Thai shallots, thinly sliced
1 thumb-sized piece ginger (or galangal), roughly chopped
1 garlic clove, finely chopped
200ml rice vinegar
2 tablespoons sugar
1 teaspoon sea salt

PREPARATION

1. Thinly slice the Thai shallots and place them into a bowl.
2. Roughly bash and chop the ginger so its natural oils and aroma are released.
3. Finely chop the red chillies and dice the red pepper so the sweetness balances the heat.
4. Add the shallots, ginger, chillies, red pepper and chopped garlic into the bowl.
5. Pour in the rice vinegar so the ingredients are fully covered.
6. Add sugar and sea salt, stirring well so they begin to dissolve into the vinegar.
7. Continue stirring until the sugar and salt dissolve completely.
8. Taste carefully and adjust the balance with a little extra sugar or salt if needed.
9. Leave the sauce to steep for at least 30 minutes so the flavours infuse.
10. Serve as a dipping sauce or condiment alongside grilled meats, barbecue dishes or crispy pork.

School of Wok Tips

• Finely chopping the chillies and pepper helps the flavours infuse quickly into the vinegar.
• Allow the sauce to sit for at least 30 minutes before serving for better flavour.
• The sauce can be made several days in advance and stored in the fridge.
• Adjust the chilli heat depending on the type of chilli you use.

FAQs

What is Filipino sawsawan?
Sawsawan refers to the variety of dipping sauces commonly served with Filipino dishes, often combining vinegar, soy sauce, chillies and aromatics.

Can I make this less spicy?
Yes. Use fewer chillies or replace some with red pepper for sweetness and milder heat.

How long does this sauce last?
Stored in the fridge in a sealed container, it can last up to a week and often tastes better after a day or two as the flavours develop.

COOKING