Filipino cuisine is not inherently spicy but dipping sauces or sawsawan provide the extra heat. This sauce is garlicky fire!
Chillies, wild garlic stems and flowers have been fermented and combined with vinegar, then balanced with sugar.
For the brave use this straight up, or dilute with a little citrus and more vinegar, lengthen even further with garlic oil and use as a dressing. Use wherever you feel your cooking could add a little complex heat, on top of noodles, fried eggs, strewn through mayo…
INGREDIENTS
red chillies, green chillies, thai red chillies, wild garlic, sugar, salt, distilled vinegar (contains sulphites.)
Consume by the use by date on the jar and store in a cool place out of direct sunlight. Once opened keep refrigerated and consume within 4 weeks. Produced in an environment that handles: Milk, Eggs, Soya, Gluten, Sulphites, Tree Nuts, Sesame and Mustard.