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4
Easy
Published 2010
The calamansi is a tiny round fruit similar to a lime with intensely sour, fruity, aromatic juice. It’s as essential to barbecue in the Philippines as fresh lemon is in Mediterranean grilling or fresh lime is in Mexico. Look for calamansis at Asian or Filipino markets, or substitute fresh limes.
Cut the top ¼ inch off each calamansi and discard it, then place each fruit in a tiny bowl, cut side up, along with a chile. To eat, squeeze the calamansi juice into the bowl, then thinly slice the chile to taste and add it to the juice. Use this hot-sour mixture as a dip.