Filipino Spiced Vinegar

southeast asian asian philippines chile pepper hot pepper vinegar condiment/spread condiment ginger garlic dried fruit

Nicole Ponseca

Makes 3 cups (720 ml)

Source

Ingredients

10 garlic cloves, peeled and sliced

1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)

5 whole bird’s-eye chiles

1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced

1 tablespoon whole black peppercorns

3 to 4 cups (720 ml to 1 L) white sugarcane vinegar

1/4 cup (60 ml) fish sauce

Method

Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.

Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.