Making Sinamakan or Spiced Vinegar.
3 cups vinegar
2 thumb size langkawas or ginger, cubed
1/2 cup garlic
1 cup siling labuyo or any hot pepper
1 tablespoon whole black pepper (optional)
1 long neck bottle, cleaned and dried
Arrange the peppers, whole black pepper, langkawas, garlic and ginger in the bottle.
Pour in the vinegar, cover tight and store for 5 to a week.
Best when used for dipping grilled or fried fish or any meat desired.
Photo credit to: MG Chavez Gaitan.