From Tim Flores's kitchen · Kasama, Chicago
shake · hot sauce
★ STARRED KITCHENFilipino Garlic Vinegar
From an award-winning kitchen
Ratio
WHITE VIN 240
Ingredients
- WHITE VIN240 ml
- GARLIC30 g
- BIRD EYE CHILE9 g
- SALT3 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): WHITE VIN.
- Add finishing notes: GARLIC, BIRD EYE CHILE, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.
Originally published as Filipino Garlic Vinegar.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Kasama / Filipino sawsawan (published as “Filipino Garlic Vinegar”). Full citation lives in Provenance.