Suka't sili is a classic Filipino dipping sauce made without cooking by mixing chopped hot peppers with vinegar, onion, and garlic. Finely chopping the peppers helps their heat infuse the vinegar quickly. It is a popular accompaniment to Filipino brunch dishes with fried sirloin and rice.
Finely chop the garlic and hot peppers and put them in a bowl with the red onion.
Mix the chopped ingredients with the vinegar and salt, then transfer to a glass container.
Let the sauce rest at room temperature for 30 minutes before serving.
If you serve the sauce immediately after making it, the pepper heat will not fully infuse the vinegar. Let it rest for at least 30 minutes before serving.
Sosu tarifteki 30 dakika yerine sadece 10 dakika dinlendirip hemen servis ettim, acının sirkeye tam geçmediğini ve tadın normalden epeyce daha dengesiz kaldığını fark ettim.
6 acı biberin hepsini tohumlarıyla birlikte doğradım, sos benim için taşınamayacak kadar acı oldu, bir dahaki sefere en azından yarısının tohumunu çıkarıp 3 biber kullanacağım.
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