Instructions

• Rinse 4 oz (125 g) red chilies under running water. Remove the stems, cut the chilies open and scrape out the seeds, then thinly slice them. Place the sliced chilies in a mortar.
• Heat a dry wok or small skillet over low heat. Add 1 tablespoon belacan (shrimp paste) and toast, stirring or turning frequently, until aromatic and drier in texture (it may become crumbly or powdery), about 1–2 minutes. Do not add oil.
• Immediately transfer the toasted belacan to the mortar with the sliced chilies.
• Using a pestle, pound and grind the chilies and belacan together until you reach your preferred texture (fine or slightly coarse).
• Transfer the pounded mixture to a bowl. Add salt to taste, 1 to 1 1/2 teaspoons sugar (start with 1 teaspoon and use up to 1 1/2 teaspoons if you prefer), and 2 tablespoons calamansi lime juice (or lime juice). Mix thoroughly.
• Taste and adjust only the salt and sugar within the amounts given.
• Store the sambal in an airtight container in the refrigerator for a couple of days or freeze for longer storage.