This sawsawan recipe is simple and will truly elevate your meal experience. It’s an essential for Filipino tables to have sawsawan, a soy vinegar dipping sauce, to add to pan fried and grilled meats or fish. It adds tons of that tangy, lip-smacking, salty-savory element that makes you say yummy…or sarap! I especially love it when I want to eat more protein and less rice because it just makes the protein that much more tasty. Discover why this is one of the best sauces in the world.
Can I tell you…when I was growing up I ate fish and lots of different foods without a hitch. When they say the secret is in the sauce, it’s true. Sawsawan changed the meal and made my open-ness to lots of tropical fish recipes and an array of proteins effortless.
Table of contents
What is Sawsawan
Sawsawan is a traditional Filipino dipping sauce that is essential for Filipino tables. Just like how some people can’t live without ketchup, sriracha, or salt…this is a condiment that Filipinos can’t live without (mostly).
You will commonly find sawsawan if you go to your Filipino friend’s house or eat out at a Filipino restaurant.
It consists of mostly vinegar that has been spiced with chilies, garlic, shallots or onions, peppercorns, a touch of sugar, and soy sauce.
In fact, there are many variations, but the essence is a tangy, acid-forward concoction that surprisingly balances out and adds lots of zesty flavor to a variety of dishes.
The taste of sawsawan is zesty because of the vinegar, savory from the soy sauce, has mild sweetness from shallots, and some heat and spice from the signature peppercorns.
It is a melody of everything good and I describe the taste as exciting, lip-smacking, tongue hugging, and vibrant.
Sawsawan is also known for its versatility and ability to complement a wide range of foods, making it an indispensable component of Filipino dining.
It goes well on everything from grilled fish, air fryer fish, all the fish, pan-fried meats, chicken lumpia, fried chicken, grilled eggplant, and even scrambled breakfast eggs.
Frankly, it’s one of the best dipping sauces in the world because of its sheer simplicity, yet depth of flavor, and a kind of taste that makes you crave it.
History of Sawsawan
The exact history of sawsawan is unknown…and if you know more please do leave a comment or message me so I may enhance this part of the information 🙂
However, dating back to the pre-colonial era of the Philippines, sawsawan has been a fundamental part of the local culinary tradition.
It reflects the influence of various cultures, incorporating both indigenous and foreign ingredients and techniques.
With that said, vinegar holds a significant place in Filipino cuisine, particularly as a key component in sawsawan, the traditional dipping sauce.
The utilization of vinegar in Filipino cooking can be traced back to the pre-colonial era, showcasing the deep-rooted culinary heritage of the Philippines.
During this period, indigenous Filipinos utilized vinegar not only as a preservative but also as a flavor enhancer. The practice of using vinegar as a dipping sauce gained prominence due to its ability to impart a distinct acidity and tanginess that complemented a wide array of dishes, especially those featuring grilled and fried meats and fish.
With the passage of time and the influence of various cultures, including Spanish and Chinese culinary traditions, the art of crafting flavorful vinegar-based dipping sauces evolved.
As a result, Filipino sawsawan emerged as a testament to the fusion of indigenous and foreign ingredients and techniques, reflecting the rich and diverse culinary history of the Philippines.
Today, the enduring popularity of vinegar-based dipping sauces, such as sawsawan, not only speaks to their historical significance but also underscores their continued relevance as indispensable accompaniments that elevate the dining experience for Filipinos and food enthusiasts alike.
Ingredients
- White Distilled Vinegar – 3/4 cup
- Soy sauce – 1/2 cup
- Garlic, minced – 4 cloves
- Shallots, finely chopped – 3 tablespoons
- Peppercorns – 2 teaspoon
- Ground Black Pepper – 1 teaspoon
- Bird’s eye chilies, chopped – 2-3 pieces; Use siling labuyo (Filipino chili similar to Thai chili) or Thai chilis
- Sugar or Blue Agave – 1 tsp
- Calamansi juice or lemon – 1 tsp
- Optional: ginger, or fish sauce
Equipment
- Mixing bowl
- Small wooden spoon
- Storage container – This is my choice for a good, airtight glass sawsawan container and the dip lasts a very long time. I do not suggest using plastic.
Instructions
- In a mixing bowl, combine soy sauce, vinegar, garlic, shallots, chilies, black pepper, and sugar.
- Mix the ingredients together until the sugar is fully dissolved.
- Taste the sawsawan and adjust the seasoning to your preference.
- Transfer the mixture to a suitable storage container.
- Refrigerate the sawsawan for at least 30 minutes before serving to allow the flavors to meld.
Notes and Add-Ins
- For a citrusy punch, add calamansi juice.
- Infuse a subtle warmth by incorporating fresh ginger.
- Enhance the umami flavor with a dash of fish sauce.
Variations
Sawsawan offers endless possibilities for customization. You can experiment with different proportions of soy sauce and vinegar to achieve your preferred balance of flavors.
- Try local herbs like lemongrass, and spices to impart a unique twist to your sawsawan.
- You can make sawsawan puti (white), by omitting soy sauce. It still tastes great.
- You can use gluten free soy sauce if you prefer.
How to Serve
Sawsawan perfectly complements a variety of dishes, including pan-fried and grilled meats or fish. Its tangy, savory profile adds depth to the flavors, making each bite truly delectable.
It goes best with more dry dishes like fried foods, and foods that are simple and grilled like meats and fish. It doesn’t quite work with sautés, casseroles, soups, saucy foods, or recipes already prominent with sauce or heavy flavors.
Simply serve in small bowl with a serving spoon at the table, or in small individual size sauce dishes.
There are a few dishes that this Filipino dipping sauce has to go with such as:
- Lumpia (fried Filipino spring roll)
- Inihaw (Filipino chicken barbecue skewers)
- Inasal – char grilled marinated chicken
- Grill, pan fried, or deep fried fish – Bangus (milkfish), trout, galunggong (mackerel scad), tulingan (mackerel tuna), and sardines (tamban), panko shrimp
- Dried fish or Seafoods
Questions
Can I adjust the spiciness level of sawsawan?
Absolutely! You can control the spiciness by adjusting the amount of chilies or even incorporating different varieties of chilies to suit your preferences.
How long does sawsawan last?
When stored properly in a sealed container in the refrigerator, sawsawan can last for up to 2 weeks.
Can I use sawsawan as a marinade?
While traditionally used as a dipping sauce, sawsawan can indeed double as a flavorful marinade for meats and seafood. Do not marinade meat for longer than 30 minutes as vinegar starts to “cook” the proteins in meat if you leave it. If you do use it for marinade, add more soy sauce to balance the vinegar.
What are some creative add-ins for sawsawan?
Beyond the classic ingredients, consider infusing sawsawan with lemongrass, or tamarind paste to elevate its complexity.
Is sawsawan suitable for vegetarians?
Yes, the base ingredients of soy sauce and vinegar make sawsawan suitable for vegetarian consumption. Enjoy it with your favorite grilled and fried vegetarian dishes.
Whether you’re exploring the flavors of Filipino cuisine or seeking to enhance your culinary repertoire, sawsawan is a must-try condiment that promises to elevate your meal experiences.
Equipment
- 1 mixing bowl
- 1 Small spoon wooden
- 1 Storage container
Ingredients
- ¾ cup White Distilled Vinegar
- ½ cup Soy sauce
- 4 Garlic cloves minced
- 3 tbsp Shallots finely chopped
- 2 tsp Peppercorns
- ¼ tsp Ground Black Pepper
- 2 Bird’s eye chilies chopped – 2-3 pieces; Use siling labuyo (Filipino chili similar to Thai chili) or Thai chilis
- 1 tsp Sugar or Blue Agave
- 1 tsp lemon or calamansi juice
Instructions
- In a mixing bowl, combine soy sauce, vinegar, garlic, shallots, black pepper, peppercorns, and sugar.¾ cup White Distilled Vinegar, ½ cup Soy sauce, 4 Garlic cloves, 3 tbsp Shallots, 2 tsp Peppercorns, 1 tsp Sugar or Blue Agave, ¼ tsp Ground Black Pepper
- Mix the ingredients together until the sugar is fully dissolved.
- Taste the sawsawan and adjust the seasoning to your preference. Add the chilis if you want some spicy notes. Squeeze in some lemon.2 Bird’s eye chilies, 1 tsp lemon or calamansi juice
- Transfer the mixture to a suitable storage container.
- Refrigerate the sawsawan for at least 30 minutes before serving to allow the flavors to meld.
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