Sukang Maanghang (Highly-spiced Filipino Native Vinegar)
INGREDIENTS:
- 500 mL sukang Iloko (sugar cane vinegar native to Ilocos Region, Philippines)
- 15 pcs. red Thai chilies
- 8 pcs. long green chilies or chili picante
- 1 whole head garlic, peeled
- 1 thumb-sized ginger, peeled
- 1 tbsp. whole peppercorns
- 1 tsp. salt
- 1 tsp. sugar
PROCEDURE:
- In a saucepan, combine the vinegar, salt and sugar. Bring to a light simmer and mix until the salt and sugar are dissolved. Set aside to cool a bit.
- Thoroughly wash the chilies and cut the stems. Finely chop 3 pieces of red Thai chilies and 3 pieces of green chilies. Place the chopped chilies inside a bottle resealable by a cork stopper. Prick all the remaining chilies with a fork or tip of the knife before putting them inside the bottle.
- Slice the ginger into strips and press the garlic cloves with the side of the knife to lightly crush allowing the flavors to come out. Put them inside the bottle
- Coarsely pound half of the peppercorns. Put them inside the bottle along with the remaining whole peppercorns. Shake the bottle to mix all the spices.
- Fit a funnel in the mouth of the bottle and pour the warm (not hot) vinegar. Allow to completely cool at room temperature and seal the bottle with the cork.
- Steep for at least 3 days before using. Can be stored inside the fridge for several months. The flavor and spiciness of the vinegar intensifies the longer it is kept.
TIPS FROM ENZ:
- You may use any type of cooking vinegar that your prefer.
- It is perfect as dipping sauce for fried dishes or as dressings for salads and ceviche.