Pro Tips
Slice the chilies thinly and evenly for the best texture. Use cane vinegar if you can find it—it's sweeter and milder than distilled white vinegar. Let it marinate for at least 4 hours or overnight for maximum flavor. Store in a clean jar in the fridge for up to 2 weeks.
Cooking Tips
For the best results with this vegetables-sides, ensure your ingredients are fresh. Pay close attention to the heat levels during the simmering phase to allow the flavors to meld perfectly without overcooking the main components.
Ingredient Substitutions
If the primary protein is unavailable, you can substitute with a similar cut of meat or firm tofu for a vegetarian twist. For souring agents, calamansi can often be replaced with lemon or white vinegar depending on your preference.
Storage & Reheating
Allow the dish to cool completely before transferring to an airtight container. It stays fresh in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, adding a splash of water if the sauce has thickened too much.
Sili Rebanado
A Capiz specialty that's part pickled relish, part dipping sauce. Thinly sliced red chilies are dressed in a sweet-sour bath of cane vinegar, sugar, garlic, and onions, then left to marinate. The result is a vibrant, tangy condiment with a slow-building heat—served alongside grilled fish or fried chicken, it's the Capizano answer to sarsa and atsara combined.
Instructions
- Slice the red chilies thinly on a diagonal. Thin slices make the relish easier to eat and help it absorb the marinade.
- In a small saucepan, combine vinegar, sugar, salt, and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let the vinegar mixture cool for 10 minutes—it should be warm, not piping hot.
- Place the sliced chilies, garlic, and onions in a clean glass jar or bowl.
- Pour the warm vinegar-sugar liquid over everything, making sure the chilies are fully submerged.
- Cover and let it marinate at room temperature for at least 4 hours, then refrigerate. The flavor improves with time—best after overnight marinating.
- Serve alongside grilled fish, fried chicken, or as a dipping sauce for rice and viands.
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