List of Filipino Condiments

Philippine condiments often accompany Filipino dishes for those who want stronger flavor.  The following is a list of some of these Philippine products, their local names, and pictures. 

• Atsara – pickled vegetables, usually papaya but there are also other versions like one using bitter gourd (ampalaya)
• Banana ketchup
• Bagoong / Ginamos – fermented salted fish usually prepared to a pasty consistency 
  • Mackerel / Anchovy sauce (bagoong balayan, named after the town of Balayan, Batangas)
  • Salted Anchovies (bagoong monamon / bagoong dilis / monamon dilis)
  • Salted Bonnetmouths (bagoong terong) [not sure exactly what fish species is used]
  • Salted Ziganids (bagoong padas) – usually small jarred fish sold still relatively whole and not ground up; probably refers to rabbitfish (family Siganidae) 
• Buro - again pickled, salted or fermented but applying especially to salted green unripe mangoes (burong mangga); also refers to a Pampangan preparation that has fish or shrimps mixed with rice and salt left to ferment and then days later sautéed with tomatoes, onions, and garlic  
• Calamansi / Calamondin / Philippine Lime (kalamansi)
• Chicken oil
• Chili (sili) – often added to soy sauce or vinegar
• Crab paste / Crab fat / Crab roe (taba ng talangka or aligue)  
• Ensalada – in Spanish salad, but in the Philippine context can also often refer to vinegared vegetables used as a relish which pretty much makes it similar or the same as atsara but the term is more likely to be applied to eggplants and cucumbers as in ensaladang talong and ensaladang pipino   
• Fish sauce (patis)
• Hot sauce
• Lechon sauce (sarsa)
• Patismansi – fish sauce mixed with calamansi juice
• Shrimp paste (bagoong alamang)
• Soy sauce (toyo)
• Sweet chili sauce 
• Tomato (kamatis) – fresh chopped; also salted and boiled in water to make something akin to and used like tomato water
• Toyomansi – soy sauce mixed with calamansi juice
• Vinegar (suka) – those found in Filipino markets are usually a product of sugar cane but some are also derived from coconut; it's often mixed with chili, garlic, and possibly other spices and herbs to make spiced vinegar (sinamak) or combined with chili, garlic, soy sauce, fish sauce or some combination thereof to make a dipping sauce (sawsawan) at the dining table 

calamansi	patis	lechon sauce / sarsa	sweet chili sauce
vinegar and spiced vinegar	shrimp paste	crab roe and burong hipon	bagoong balayan

More information:

• Fernandez, Doreen G. (1988). Culture Ingested: Notes on the Indigenization of Philippine Food. In Edilberto N. Alegre and Doreen G. Fernandez (Eds.), Sarap: Essays on Philippine Food. Manila: Mr. and Ms.
• Vanzi, Sol. (June 16, 2011). Pinoy food's heart and soul. The Manila Bulletin.