Suka at Bawang (Filipino Vinegar-Garlic Dip)

Name: Suka at Bawang (Filipino Vinegar-Garlic Dip)
Prep time: 10 min
Total time: 10 min

June 15, 2011

Prep 10 min Total 10 min

Suka at Bawang (Filipino Vinegar-Garlic Dip) - kvalifood.com

Suka at bawang (“vinegar and garlic”) is one of the two essential Filipino dipping sauces, alongside toyomansi (soy sauce + calamansi). It belongs to the broader family of “sawsawan” - Filipino condiments served alongside food. The simplest version is just vinegar, crushed garlic, and salt.

Ingredients

240 mL cane vinegar (or coconut vinegar)
4 garlic cloves, crushed and roughly chopped
3-5 bird’s eye chilies (siling labuyo), sliced - adjust, to taste
1/2 tsp salt
1/2 tsp sugar (optional)
1/4 tsp whole black peppercorns, lightly crushed

Optional additions

2 tbsp red onion (or shallot), finely diced
1/4 tsp ground black pepper (in addition to or instead of peppercorns)

Directions

If using sugar, stir the vinegar, salt, and sugar together in a small bowl until dissolved.

Add the crushed garlic, sliced chilies, and peppercorns. Stir.

If adding onion or shallot, stir it in now.

Transfer to a clean glass jar. Let stand at room temperature for at least 30 minutes before serving. For the best flavor, refrigerate overnight or up to 3 days.

Serve in small dipping bowls alongside fried fish, lechon kawali, crispy pata, adobo, lumpia, or any fried food.

Notes

Vinegar choice: Cane vinegar (sukang maasim) is the everyday default. Coconut vinegar (sukang tuba) is slightly milder and also traditional. White distilled vinegar works in a pinch but lacks character.
Garlic turning green: If garlic turns green/blue in the vinegar, this is a harmless chemical reaction (sulfur compounds reacting with acid). The color fades and the flavor is unaffected.
Scaling up: This keeps for months refrigerated in a sealed glass jar. Make a larger batch (3-4 cups) and keep it in the fridge. Top up with fresh vinegar as the level drops.
Shelf life: Up to 3 months refrigerated in an airtight glass container.
Suka at bawang vs. sawsawan: Suka at bawang is the simplest version - vinegar and garlic. Sawsawan is the broader term for any dipping sauce. Adding soy sauce moves it toward toyomansi territory. Adding ginger makes it closer to sinamak.