Sukang Sawsawan made with vinegar, onions, garlic, and chili. Sour, tangy, spicy with a hint of sweetness. Perfect sawsawan for lechon kawali, crispy pata, lumpiang gulay, barbecue, and many more Filipino dishes.
In a small bowl, add all ingredients. Whisk until sugar is dissolved.
Let it stand for 20 to 30 minutes. Do a taste test. Add more salt, sugar, or black pepper based on preference. Note that the water will help lessen the sourness. Use less, if preferred.
Pour in an airtight glass container and keep in the fridge until needed.
Notes
Vinegar options: distilled vinegar, white wine vinegar, coconut vinegar, and rice vinegar (I recommend the manuka brand).
Storage: This sauce can be made days ahead. Store in an air-tight glass jar or bottle. Refrigerate to keep the flavor fresh. Remember it should be air-tight as the onion smell can get stronger the longer it marinates.
Variation: add diced cucumbers.
Serving: calculation is based on the small batch ingredients
Shelf-life: This can last up to 3 months if refrigerated properly.