This dip is made up of white vinegar, chillis and rock sea salt. Some people use iodised salt instead of rock sea salt. I prefer the rock sea salt for this because of the texture. Some people also like to add crushed garlic, onions, and/or ground pepper with this type of dip. And, sometimes, I do too. Of course, as always, you can drop the chillis if you're not in to spicy stuff.
I like using this dip for many fried or grilled stuff - like fried fish, dried fish, pork chops and barbecues. Sometimes, I also use it with sardines. Or pork cracklings and prawn crackers.
A sample dish where I used this dip is the Grilled Pork Barbecue on Skewers.
Shai has been managing and blogging here at ShaiCoggins.com for 17 years. Here, she writes about creativity, productivity, and how to recharge for a better, happier lifestyle. She is the author of Today: Life Journal, Colour Bliss: Kaleidoscopes, and a little known children's book. A serial entrepreneur, Shai also currently runs Vervely.com, a boutique digital media agency offering online content, community, and conversion marketing services. Her blogging experience and digital work have been featured in various media, including being listed in Fast Company's "Most Influential Women in Technology" list. Originally from Manila, Shai lived in Singapore and the USA before moving to Australia with her British husband. They have two children, a pet bunny, and a rambunctious rescue Labrador.