Filipino vinegar and soy dipping sauce (Sawsawan)

1. Chop the onion very finely.

2. Finely chop or crush the garlic.

3. Thinly slice the chillies; leave the seeds in if you like it hotter.

4. In a small bowl mix the coconut vinegar, soy sauce and sugar until the sugar dissolves.

5. Add the onion, garlic, chillies and pepper and leave to stand for at least 15 minutes so the flavours meld.

6. Serve in small bowls with grilled meat, fried fish, lumpia or roast pork.

Tip: In the Philippines there's a sawsawan on every table – everyone mixes their own to taste. You can use rice or cider vinegar instead of coconut vinegar, and a little calamansi juice makes it fresher.