Small Bowl of Vinegar Cucumber Dip
(click to enlarge)

Vinegar Cucumber Dip


Philippine   -   Sukang Sawsawan Pipino
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
15 min
Yes		 This is a popular and rather refreshing dip / condiment, often used with crisp fried, grilled and roasted items. It should be made a couple hours ahead as it will benefit from flavors blending.




1
5
5
2
1
1
1
c
oz
oz

t
t
T
Vinegar (1)
Cucumber (2)
Onion, Red
Thai Chili (3)
Salt
Pepper, black  
Sugar
Make   -   (15 min + rest time if possible)
  1. Peel CUCUMBER and chop very small.
  2. Chop ONION very small.
  3. Chop CHILI fine.
  4. Mix All Items together. Let age for an hour or more if you can.
  5. Serve cold. If it is refrigerated overnight it will be a little red from the red onions, but it will taste fine.
NOTES:

  1. Vinegar:

      Preferably use a high quality Philippine cane vinegar, or a Philippine coconut or palm vinegar. Lacking those, rice vinegar can be used. If all you have is white distilled vinegar, dilute it a touch with water. For details see our Sours page.

  2. Cucumbers:

      If at all possible, use small cucumbers that don't need to be seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  3. Chilis:

      This dip should be moderately spicy. The photo specimen used Thai chilis but serranos or whatever is available will be fine - use your own best judgement on the amount. For details see our Philippine Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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