I love dips and us Filipinos always have a vinegar in our pantry. When we eat fish, pork or even chicken, it’s always one of our top choices as “sawsawan” (dip). Our family likes spicy food and what a good way to preserve the chili than putting it inside the vinegar! Not only does it make the vinegar rich in flavor, but in case you need it for your soy sauce or fish sauce in the future, you can always get it and use it in other dips! With this recipe, I chose to use Del Monte Red Cane Vinegar. Why? Because it is free from preservative and no artificial…