Remove stems from both the cayenne peppers and bird’s eye chilies.

Slice them in half lengthwise and deseed them if you prefer a milder sambal.

Wear gloves while handling chilies to avoid skin irritation.

Using a mortar and pestle or a food processor, grind the chilies into a coarse paste.

Add sun-dried shrimp paste gradually, continuing to grind until well combined.

In a mixing bowl, combine the ground chili and shrimp paste mixture with the finely diced tomatoes.

Squeeze the juice from the ripe calamansi fruits into the bowl. Discard any seeds.

Mix the ingredients thoroughly to ensure an even distribution of flavors.

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.

If the sambal is too thick, you can add a little water or more calamansi juice to reach the desired consistency. Stir well.

Transfer the sambal terasi lemon cui calamansi into a clean, airtight jar or container.

Store it in the refrigerator. The flavors will meld together over time, enhancing the taste.

Serve this zesty sambal as a condiment with rice, grilled meats, vegetables, or any dish that could use a spicy and tangy kick!