This is another MUST at all Chamorro fiestas, barbeques, and table! A versatile sauce that can be doused on Chamorro barbequed ribs and chicken, and on rice. Chamorros use this like Americans use tomato ketchup; ON EVERYTHING!! 😉
1/4 cup White vinegar OR FRESH lemon juice
1/2 cup Soy sauce, Kikkoman brand
1/2 cup Onion, diced
1/2 cup Green onion, sliced
2 habanero peppers OR 2 – 3 jalapeno peppers, optional
In a medium sized bowl, combine the vinegar/lemon juice, soy sauce, and both onions. Chop the peppers and add to the sauce. If using the roasted jalapenos, roast over the stove top just until somewhat charred. Run under cold water and scrape away blackened areas. Chop and add to sauce. Serve!
To store, cover and place in the refrigerator or a jar for later use. The more it sits, the more flavorful it becomes.
- Variation: You can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice.
- Variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation. I love it this way with fried pork chops and white rice, YUMMM!
- Roast the jalapeno peppers on the open flame of your gas stove OR in a hot skillet, char them a bit. Run under running cold water to remove the blackened skin, chop, and add to the fina’denne sauce.
- Your only limited by your imagination! 😉
Here’s another way to serve it up……