A number of condiments and sidedishes are used in Philippine cuisine. They include:
Atchara - a sweet pickled papaya relish. Also used as a side dish.
Bagoong - fermented anchovy or shrimp paste, particularly popular in the dish kare-kare.
Banana ketchup - a sweet, red condiment made primarily of bananas.
Buro or Balao-Balao - fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/ boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc.
Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish.
Latik - (Visayan usage only) a thick syrup made from coconut milk and sugar.
Lechon sauce - also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon.
Patis. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi.
Ensaladang mangga - green mango relish with tomatoes and onions.
Ensaladang talong - skinned grilled eggplant with tomatoes and onions.
Sukang may sili - cane or coconut vinegar spiced with labuyo peppers.
Sukang may toyo - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers or onions. Sukang may toyo is used in the pork dish crispy pata.
Sweet and sour sauce - used on fried meats and spring rolls.
Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice.
