Filipino Vinegar Dipping Sauce (Sawsawan)
This Filipino vinegar dipping sauce, also known as sawsawan, is a sharp, garlicky, and slightly spicy sauce made with cane vinegar, red onion, garlic, calamansi, and Thai chili. It is the perfect partner for lumpia, lechon kawali, fried fish, grilled seafood, and Filipino breakfast favorites like tapa and longganisa.
Servings: 12 servings
Calories: 7kcal
Equipment
- 1 small bowl or jar
- 1 Cutting board
- Knife
Ingredients
- ½ cup Datu Puti cane vinegar
- ¼ cup water
- 1 small red onion finely chopped
- 3 garlic cloves minced or finely grated
- 1 to 3 Thai chilies sliced
- 2 tablespoons calamansi juice
- 2 teaspoons sugar or to taste
- ½ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Instructions
- Finely chop the red onion and mince or grate the garlic.
- Slice the Thai chili into thin rounds. Use 1 chili for mild heat or up to 3 for spicy.
- Add the onion, garlic, and chili to a small bowl or jar.
- Pour in the cane vinegar and calamansi juice.
- Add sugar, salt, and black pepper.
- Stir well, then taste and adjust as needed.
- Let it sit for 20 to 30 minutes if you have time so the garlic and onion mellow into the vinegar.
- Serve with lumpia, lechon kawali, fried fish, grilled seafood, tapa, longganisa, or Filipino street food.
Notes
- Datu Puti cane vinegar gives this sauce a classic Filipino flavor, but other cane vinegar brands can work too.
- Fresh calamansi is best, but bottled calamansi juice works in a pinch.
- Start with less chili if serving kids or spice-sensitive guests.
- The sauce tastes better after resting because the garlic and onion soften in the vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Stir before serving because the garlic, onion, and chili will settle at the bottom.
- Do not freeze this sauce because the onion and garlic texture will break down.
Nutrition
Calories: 7kcal | Carbohydrates: 2g | Sodium: 97mg | Sugar: 1g
