Philippine Sawsawan Sauce Recipes with Spicy Vinegar

Original recipe
Strict and essential ingredients (original):

• Unrefined rice vinegar (or artisanally fermented)
  Clear, acidic yet mild, obtained by natural fermentation of rice.

• Fresh labuyo chilies
  The only native Philippine chili, very hot, used whole or sliced to infuse the vinegar.

• Local shallots or red onions
  Thinly sliced for a touch of sweetness and some crunch.

Ingredients not originally present:

• Tomato (introduced later under Spanish/American influence)

• Added sugar (tradition called for pure, unsweetened vinegar)

• Garlic or other aromatics (more recent additions depending on region)

Preparation:

1. Pour artisan rice vinegar into a simple container (often clay or wood).

2. Add whole or lightly crushed labuyo chilies to release their heat.

3. Add slices of fresh shallots.

4. Let infuse for several hours, sometimes a full day, before serving.

Historical notes:

• Natural rice vinegar was produced locally through slow fermentation.

• It was acidic but mild, with no added sugar.

• Adding tomato, sugar, or other ingredients is a more recent evolution influenced by colonization and modern habits.

Popular modern recipe
Basic ingredients (most common current version):

• Rice vinegar (preferably unpasteurized, lightly fermented) – 1/2 cup

• Labuyo chilies (small, very hot Philippine chilies) – 3 to 5, fresh, sliced or whole

• Red shallots – 1 to 2, thinly sliced

• Tomato – 1 small, diced

• Salt – a pinch (about 1/4 tsp)

• Palm sugar (panela, muscovado, or tagapulot) – 1 tsp, grated or dissolved in vinegar

Preparation:

• Mix in a small bowl or clean jar: vinegar, labuyo chilies, shallots, tomato, salt, and palm sugar.

Short infusion (for quick use):

• Let sit at room temperature for 15 minutes to 1 hour for flavors to meld.

Long infusion (for deeper flavor):

• Transfer mixture to a glass jar, cover without sealing tightly, and let infuse 1 to 5 days, refrigerated or at room temperature.

• Do not include tomato in this version; add only when serving to avoid fermentation.

Serving:

• Serve at room temperature, accompanying longsilog or other fried dishes.

• Stir well if the mixture has been infused for several days.

Notes:

• This version is a modern evolution, very common in Filipino households.

• Palm sugar did not exist in the original version but is now essential to balance heat and acidity.

• For a more rustic version, omit tomato and sugar, returning to the simple vinegar + labuyo + shallots.

Regional variants and alternatives:

1. Coconut vinegar (sukang tuba) – used in some southern and Visayas regions; milder, slightly sweet and fruity. Prepared like the modern version, substituting rice vinegar with coconut vinegar.

2. Sugarcane vinegar (sukang Iloko) – specific to Ilocos (northern Luzon); stronger, slightly caramelized flavor. Prepared like classic spicy vinegar.

3. Chili-only infused vinegar – no tomato or shallot; very simple and extremely hot. Long shelf life.

4. With chopped garlic – modern variant in some families; adds a more aromatic and pronounced flavor.