Sukang Maanghang (Highly-spiced Filipino Native Vinegar)

  • 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

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.

  1. You may use any type of cooking vinegar that your prefer.
  2. It is perfect as dipping sauce for fried dishes or as dressings for salads and ceviche.