Sawsawan (Filipino Vinegar Dipping Sauce)

Sawsawan is a Filipino vinegar-based dip that brightens up dishes with a sharp, tangy flavor. This is traditionally paired with grilled or fried foods to offset the heaviness and richness of the meal.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Vinegar: Cane or coconut vinegar would work best for this recipe, as these are what’s commonly used in the Philippines. Regular white vinegar or apple cider vinegar are good substitutes.

Liquid seasoning: This adds a mild umami and savory taste to the dip. You may also use soy sauce.

White sugar: A little sweetness helps to balance out the sharp flavor of the vinegar. Brown sugar can also work.

Red onion, garlic, cucumber: These ingredients help infuse the vinegar with subtle flavor (more noticeable when marinated over time), and textural element to the dip itself.

Thai chilies: Similar to the onions and garlic, the spice from the chillies will begin to intensify over time. How you cut the chilies (either finely chopped or left whole), will also determine how spicy your dip will be. You can use dried whole chilies or chili flakes as substitute for fresh chilies.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Mix all the ingredients together (yes, it’s that easy). Use immediately or let sit longer to develop its flavor.

Key Tips

Customize your sawsawan: If you’d like, you can add additional herbs and/or spices to your dip for a different flavor profile. Chopped ginger, lemon grass, or tamarind pastes are great starting points.

The longer it sits, the more flavorful it becomes: The vinegar is at its most pungent when the sawsawan is made fresh, which isn’t necessarily a bad thing. Letting the sauce sit for longer periods, however, gives the aromatics a chance to impart the vinegar with more flavor, making it more mellow, less sharp, and tastier.

FAQs (Frequently Asked Questions)

How long can I store this for?

In general, this sawsawan (or any vinegar-based dips) can last for up to 3 months or more, since vinegar acts as the preservative. That being said, be sure check on it every now and then for any signs of spoilage of the aromatics to determine if it’s still safe for consumption. These could include off smells with the vinegar, or a mushy texture of the aromatics.

What can I serve this with?

Like a condiment, sawsawan can be used for most dishes that require a touch of acidity and to cut out the richness and heaviness of the meal. Think fried chicken, crispy pork belly, barbecue beef, etc.

Here are some of my favorite dishes to pair this sawsawan with:

• Chicken Inasal
• Soy Marinated Short Ribs
• Street-Style Fried Chicken

Sawsawan (Filipino Vinegar Dipping Sauce)

Recipe by Ian

4.7 from 23 votes

Course: SidesCuisine: Philippines

Sawsawan is a Filipino vinegar-based dip that brightens dishes with a sharp, tangy flavor. This is traditionally paired with grilled or fried foods to offset the heaviness and richness of the meal.

Cook Mode

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Ingredients

• Single-Serving

• 1/4 cup cane vinegar

• 1/2 tbsp red onion, chopped

• 1/2 tbsp cucumber, chopped

• 1 garlic clove, minced

• 1 Thai chili, chopped

• 1/2 tsp liquid seasoning (can substitute with soy sauce)

• 1/2 tsp white sugar, to taste

• 1/8 tsp ground black pepper, to taste

• 1/8 tsp salt, to taste

• Large Batch

• 1.5 cup cane vinegar

• 1/3 cup red onion, chopped

• 1/3 cup cucumber, chopped

• 6 garlic cloves, minced

• 1 -2 Thai chilies, chopped or left whole

• 1 tbsp liquid seasoning (can substitute with soy sauce)

• 1 tbsp white sugar, to taste

• 3/4 tsp ground black pepper, to taste

• 3/4 tsp salt, to taste

Directions

• Add all the ingredients into a dipping bowl or glass mason jar (for larger batches).
• Mix well to evenly distribute the seasonings and chopped aromatics. Taste and adjust with more salt and/or sugar if needed, to desired taste.
• Use immediately as a dip, or you can alternatively let it sit longer to further intensify the flavor the vinegar. Serve with grilled or fried dishes.

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