Spicy Vinegar
This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Ingredients
- 2-3 cups white vinegar
- 1 cup Bird's Eye Chilis, fresh, roughly chopped
- 3 tablespoons ginger, sliced
- 1 head garlic, skin removed, crushed
- 1 medium onion, quartered
- 1 tablespoon black peppercorns
Instructions
- Add the chilies, ginger, garlic, onion, and peppercorns to a large jar, cover and shake them up a bit to mix them. Pour in vinegar to fill the jar or at least cover the ingredients. Cover tightly and store for at least 3 days before use but it can be stored for longer and will get spicier.
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