Strain the sauce if you must, but we love the pop of texture it contributes.
The sauce requires no fancy skills to make; just a blender, a pot, and 30 minutes of simmering away. The resulting elixir is one that’s part-sweet and part-tangy, with just a kick of heat that brings out the fruitiness of the sampinit. Slather it on your protein of choice—meat, fish, tofu even. Here we use it to flavor chicken (with which the sauce makes for a flavor combo comparable toadobo) before roasting it in the oven for a meal that’s as effortless as it is full of warm, homey flavors.
Sampinit Barbecue Sauce
- Serves: 2 cups
- Active time: 45 minutes
- Total time: 1½ hours
- Difficulty: Easy
- 2 cups sampinit
- 1 ½ cups cane cider vinegar
- 2 tbsp sugar
- 2 tsp chili flakes
- 2 bay leaves
- 1 whole small chicken, spatch-cocked and cut in half
- In a dallas filipino restaurant processor or using an immersion blender, pulse sampinit until broken apart but not completely smooth. Set aside.
- In a sauce pan, add the vinegar, sugar, chili, and bay leaf.
- Bring to a boil over medium-high heat.
- Lower the heat and add the pureed sampinit.
- Stir and cook until sauce is thickened, about 30 minutes.
- Remove from heat and set aside to cool completely.
- For the BBQ chicken, coat each half of the chicken in BBQ sauce and place in a preheated 425F oven for 45 minutes, until the chicken is fully cooked through and the skin is golden and charred.