Greetings!
We all have our own favorite dip, be it sour, sweet, salty, or spicy there is always one that stands out. As for me, one of my favorites is the Artem. Artem is the first fermented dip that I get to know when I was young. It is in the early 1980s that I get to know this delicious dip.
Now, thirty years after I first tasted Artem you can now find multiple versions of Artem in groceries and supermarkets. But nothing beats the homemade version of Artem (the Ilokano way).
When I was young I used to eat Artem as a viand when there is no available viand around. My father introduced Artem to me when I was still very young.
And now, after more than thirty years of not being able to eat Artem, I will be making my first Artem based on what I am always seeing that my father is doing when he makes Artem.
When making an Artem it is best to use spicy green pepper since the spiciness of the pepper is the one that gives is delicious spicy taste. Also, it is recommended that you use red onion and any type of garlic will do.
- Green Pepper (spicy is recommended)
- Red Onion (red onion is recommended)
- Garlic
- Ground Black Pepper
- Vinegar (white vinegar is recommended)
Wash and slice the finger pepper
Peel and slice the onion
Peel and slice the garlic
Prepare the black pepper
Prepare some vinegar (you can definitely use any type of vinegar, but for me, I prefer white vinegar)
Combining the ingredients
1. Put the onion, garlic, and black pepper in a bottle
2. Add the sliced finger pepper until the bottle is full
3. Add vinegar until the bottle is full
4. Close the bottle then let it ferment for about 1 to 2 days, or when the color of the finger has faded a little
Since this is also my all-time favorite dip, I made 4 bottles of it
I am a Computer Engineer, blogger, farmer, father, and husband. I love countryside living, nature, farming (rice/vegetables), and has two decades of experience as an I.T. professional
