Heat level: Medium
“sukabakamo” - A term used by my inay(grandma) when i was growing up, pertaining to her home-made 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).