Sawsawan is just like the mexican salsa. It is different though since we use soy sauce and vinegar plus vegetables and fruits are added including mangoes. We don't use avocado for dipping sauce either, we only eat avocado as a fruit like fruit shakes or eating it alone with sugar. Sawsawan is always prepared when fish or meat is cooked dry. When we grill or fry fish or pork, many will volunteer to prepare the sawsawan. Normally, we help in slicing the tomatoes, onion, green onions (optional) and chili. Sometimes we add unripe mangoes that add sourness to the vinegar. We also add a bit of lemon to the soysauce and vinegar mixture. The cooked fish or pork is then dipped to it and sometimes a bit of the mixture is added to the rice for more taste.