From the recipe collection
Sagket Calamansi Sawsawan
A small-batch Apayao dipping sauce of trusted prepared sagket, calamansi, onion, tomato, and chili for grilled food and rice.
- Prep time
- 10 min
- Cook time
- 0 min
- Yield
- Makes 3/4 cup
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Ingredients
Tick ingredients as you prepare.
Method
- Use only commercially prepared sagket explicitly labelled ready to eat, and follow its storage directions. This no-cook recipe does not validate a home fermentation process.
- Loosen the sagket with water and calamansi in a small bowl.
- Add shallot, tomato, chili, and pepper.
- Taste with a cooked piece of food rather than by itself because the sauce is concentrated.
- Add sugar only if the ferment is sharply salty or sour.
- Rest refrigerated for 10 minutes so the aromatics perfume the sauce.
- Serve in small individual bowls to avoid repeated dipping.
- Cover and refrigerate leftovers immediately and use within one day.