Think you know the common Filipino condiments?

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