Name: Ilcos-Style Spiced Vinegar (Sinamak)
Total time: 72 h
Yield: Yield: 1½ cups [360 ml]
Cuisine: Filipino
Ingredients: 10 whole long green chiles, stemmed; 2 Tbsp julienned peeled galangal; 2 cups [475 ml] palm vinegar or rice vinegar (see Tip); 15 whole red bird’s eye chiles, stemmed; 8 garlic cloves, thinly sliced; 1 tsp black peppercorns; 1 Tbsp julienned peeled fresh ginger

Preparation info

Yield:
1½ cups

Difficulty
Easy
Ready in
72 hr

Appears in

Islas

By Von Diaz

Published 2024

About

This sinamak is a type of sawsawan—Tagalog for dipping sauces that are typically made with vinegar, garlic, onion, chiles, herbs, and spices. It’s a Filipino staple with numerous regional variations.

Ingredients

2 cups [475 ml] palm vinegar or rice vinegar (see Tip)
15 whole

Method

In a sterilized, airtight jar or other nonreactive container with a lid, combine the vinegar, chiles, galangal, ginger, garlic, and peppercorns. Let rest at room temperature for at least 3 days before using. Transfer to a long-neck bottle with a speed pourer for easier use. Sinamak will keep for several months on the countertop or in your pantry and will deepen in flavor over time.