Sara Reedman's Spicy Chili Sauce

This fun versatile offering from Sara Reedman has become a regular favourite. This sauce can accompany most any dish and can be modified easily according to taste. Spicy Chili Sauce uses ingredients that are a staple in most filipino homes, certainly at Elmo's House. 

Combine the following:

2 tablespoon fish sauce
4 tablespoon soy sauce
Juice of 3-4 Kalamansi juice
3-4 small child peppers, diced (the smaller, the spicier)
Salt and pepper to taste

Calamondin, or Kalamansi in Tagalog, is widely cultivated year-round in the Philippines. A cross between a kumquat and citrus, this fruit is an important flavour in traditional savoury and sweet dishes, drinks and condiments. Kalamansi is consumed in its unripened green stage for its complex combination of sour and sweet.

You can modify this recipe any way you like to make it more or less spicy. Leave it in the fridge for a couple of days and the flavours will intensify. Try it on rice, curry, fish or egg. Not in your halo-halo. Add it to your choice of *silog!

*silog is a shortcut term used to describe the solid base of a typical filipino breakfast of garlic fried rice (siningag) and egg (itlog). Many different types of protein can accompany the rice and egg combination.