Pinakurat Copycat (Spiced Coconut Vinegar) - cooking recipe

Ingredients

4 cups vinegar, divided (coconut vinegar, sukang tuba, organic and raw)
1 cup bird's eye chile, divided (whole siling labuyo)
1/4 cup ginger, julienned, divided
8 garlic cloves, minced, divided
1 cup fish sauce (patis, any brand)
1 tablespoon sugar
1/4 cup red onion, sliced

Preparation

In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
Stir in the remaining vinegar, patis, and sugar.
Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.