- 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
Sampinit’s been the talk of the local food community lately, and for good reason. The local wild raspberry grows around Quezon and Laguna, enticing with its vibrant ruby hue in each berry’s pea- to nickel-sized body—but with only so brief a peak season (we’re talking January to April), you’ll want to take advantage of their availability before they’re gone. Using them in desserts is a no-brainer, but we’ll do you one better: use it to make a one-of-a-kind barbecue sauce that showcases their tart, slightly grassy profile in a savory application.
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 on chicken (along with the bird’s juices, you get a sensation comparable to adobo) before roasting the bird in the oven for a meal that’s as effortless to make as it is full of warm, homey flavors.