Sambal Terasi Lemon Cui Calamansi Recipe

🧂 Ingredients

• 12 teaspoons of sun-dried shrimp paste
• 16 fiery bird’s eye chilies
• Salt to taste

  as needed for flavor balance
• Juice from 24 ripe calamansi fruits
• 40 vibrant red cayenne peppers
• 8 ripe tomatoes

  finely diced

Instructions

• 1 Remove stems from both the cayenne peppers and bird’s eye chilies.
• 2 Slice them in half lengthwise and deseed them if you prefer a milder sambal.
• 3 Wear gloves while handling chilies to avoid skin irritation.
• 4 Using a mortar and pestle or a food processor, grind the chilies into a coarse
  paste.
• 5 Add sun-dried shrimp paste gradually, continuing to grind until well combined.
• 6 In a mixing bowl, combine the ground chili and shrimp paste mixture with the
  finely diced tomatoes.
• 7 Squeeze the juice from the ripe calamansi fruits into the bowl. Discard any
  seeds.
• 8 Mix the ingredients thoroughly to ensure an even distribution of flavors.
• 9 Gradually add salt to the mixture, tasting as you go to achieve the desired
  balance of flavors. Remember, the shrimp paste is already salty, so add salt
  cautiously.
• 10 If the sambal is too thick, you can add a little water or more calamansi juice
  to reach the desired consistency. Stir well.
• 11 Transfer the sambal terasi lemon cui calamansi into a clean, airtight jar or
  container.
• 12 Store it in the refrigerator. The flavors will meld together over time,
  enhancing the taste.
• 13 Serve this zesty sambal as a condiment with rice, grilled meats, vegetables, or
  any dish that could use a spicy and tangy kick!

Nutrition Info