Approximately 500 ml; Heat level: Medium
sukabakamo? - A term used by my inay(grandma) when i was growing up, pertaining to her homemade spiced vinegar that's been fermented in a big claypot called "banga". The same recipe was used in the creation of this spicy blend. A total of 90-days vinegar fermentation added with fresh and dry herbs and fresh ghost peppers makes this spicy & sour goodness a stand-out condiment amongst the rest.
Best served as a dip (sawsawan) for grilled meat, seafood, local balut or pork rinds (chicharon).
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