Suka't sili is a classic Filipino dipping sauce made entirely without cooking, by mixing finely chopped chili peppers with vinegar, onion and garlic. Chopping the chilies finely lets their heat spread through the vinegar quickly. It stands out as an essential companion to fried sirloin and rice plates on a Filipino brunch table.
Finely chop the garlic and chili peppers and put them in a bowl together 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 right after mixing it, the chili's heat hasn't fully infused into the vinegar yet — don't serve it without letting it rest for at least 30 minutes.
Adding a few slices of fresh ginger to the vinegar gives the sauce the sharp note typical of Filipino markets.
Admin DadaGastro · verified in test kitchenSosu 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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