Don't run away from what you see in that jar! Those chilies and garlic can really scare the living daylights out of anyone but the sauce is not as spicy as you think. You can control the spiciness by crushing as much chilies and garlic as you want. You can either crush them in the jar itself (if everyone in the house agrees with your chili factor) or just crush them in your own sauce bowl when you are about to use it (that's more like it!).
Dipping sauces are a part of Asian dishes. They can either be sweet, sour, salty or spicy. I like all of them, depending on what I am eating. Usually, there are already some designated sauces for every dish but for fried or grilled food, there is freedom to choose how you want to complement the food. Here is a typical Philippine spicy vinegar dressing that you would encounter in the condiment section. Making your own at home is as easy as A,B & C. Note: Mint is something I added to my own sauce because I like it. It is not usually combined in this vinegar, so make it optional if you want.
To see the full recipe, hop on over to She Knows, a site where I share other recipes. Click on this link to get it. If you want to see the list of recipes & travel articles I have there, click on this other link.
This spicy vinegar goes with a lot of Asian, specifically Philippine dishes but here are some that really calls for them (some are in the picture below and some are not). Baked or grilled ribs, fried meat or veggie spring rolls, cucumber salad, grilled or sautèed garlic shrimp, grilled pork belly, grilled or fried fish, fried sausages, steamed crabs and a whole lot more!
Enjoy the rest of your weekend!