Pinakurat Copycat (Spiced Coconut Vinegar)

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READY IN: 10mins
SERVES: 96
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups vinegar, divided (coconut vinegar, sukang tuba, organic and raw)
  • 1
    cup bird's eye chile, divided (whole siling labuyo)
  • 14
    cup ginger, julienned, divided
  • 8
    garlic cloves, minced, divided
  • 1
    cup fish sauce (patis, any brand)
  • 1
    tablespoon sugar
  • 14
    cup red onion, sliced
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DIRECTIONS

  • In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
  • Stir in the remaining vinegar, patis, and sugar.
  • Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
  • Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
  • To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.
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