2-3piecesgreen chili (siling haba/pang-sinigang) sliced
red chilito taste
3-4tablespoonwaternote 2
Instructions
In a small bowl, combine all ingredients. Whisk until sugar is dissolved.
Let it stand for 30 minutes, but best overnight. Do a taste test. Add more sugar or water based on preference. Start with 1 tsp at a time. Note that water will help lessen the sourness of the sauce. Use less, if preferred.
Pour in an airtight glass container and keep in the fridge until needed.
Vinegar options: Distilled Vinegar, White Wine Vinegar, Coconut Vinegar, and Rice Vinegar.
Soy Sauce: If using regular soy sauce like Kikkoman, use less water as it's less salty than Filipino soy sauce.
To Serve with Lechon Kawali/Crispy Pata - add more brown sugar for a delicious flavor contrast
Storage: This sauce can be made days ahead. Store in an air-tight glass jar and refrigerate until needed. Remember it should be air-tight as the onion smell can get stronger the longer it marinates.
Serving: calculation is based on the small batch ingredients
Shelf-life: This can last up to 3 months if refrigerated properly.