- 1 cup White vinegar
- 2 tbsp Soy sauce
- 2 tbsp Fish sauce (patis)
- 2 tbsp Monk fruit sweetener
- 6–8 cloves Garlic, finely minced
- 1 small White onion, finely chopped
- 2 tbsp Green pepper, finely minced
- 3–5 Fresh red bird’s eye chilis (siling labuyo), sliced (optional for extra heat)
- ½ tsp Salt
- ½ tsp Coarsely cracked black pepper
Instructions
- Dissolve the sweetener & salt: In a glass bowl or jar, mix the white vinegar, soy sauce, fish sauce, monk fruit sweetener, and salt. Stir until the sweetener and salt fully dissolve.
- Fold in aromatics: Add the minced garlic, chopped white onion, green pepper, chilis, and black pepper.
- Serve or Chill: Stir well and serve immediately as a dip, or refrigerate in a sealed glass jar for 1 to 2 hours to let the aromatics infuse into the liquid.
Notes
- Sharp & Clean Finish: Using distilled white vinegar gives this dipping sauce a sharp, bright acid profile that works great with meats like grilled pork or fish.
- Storage: Keep refrigerated in a sealed glass container for up to 1 to 2 weeks.