Free shipping on all 2-packs & 3-packs · Ships from Virginia
AnghangPinoy is a small family kitchen in Hampton, Virginia — bottling the chili oils we grew up missing.
Our recipe started in a Bacolod kitchen — chicken inihaw, atsuete, real red chilli. When the family moved to Virginia, the flavour came with us, but the jars on shop shelves never quite matched it.
So we started cooking. Small batches in our kitchen, jarred fresh, shared with friends and neighbours. AnghangPinoy is what came out of that — homemade Filipino chili oils, exactly the way Lola made them.
Hand-cooked in small batches, in our own kitchen, by people who eat what they bottle.
Six ingredients per jar. Read the label — you'll recognise every word. No MSG, no preservatives, no fillers.
Every jar is cooked, tasted, sealed by hand. The texture and toast are right every time — we don't ship until they are.
Real Filipino chilli, fresh garlic, whole black pepper, atsuete for the Inasal Oil.
Garlic toasted low-and-slow until nutty. Chilli bloomed until the aroma fills the kitchen.
Vinegar, salt, sugar — adjusted by taste, by hand, until the heat sings without overwhelming.
Hot-packed, sealed safe, batch-stamped. Ships from Hampton — straight to your kanin.
"We don't bottle anything we wouldn't eat ourselves. That's the whole rule."— The AnghangPinoy family
