BUJA CAPPI

BUJA CAPPI
(SALTISH CHILLIES)
Recipe since 1920’s

INGREDIENTS:
-3 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-3 Fresh Green chilles
-1/2 tsp or 1/2 of green calamansi juice
-1/2 tsp sliced green calamansi zest
-1 tbsp of coarse salt

Prepare: *Ingredients MUST be pounded together: (NOT advisable to blend)
-Pound both Fresh Red & Green chillies coarsely
(Optional: Those who prefer with cooked chillies, can fry chilles with little oil until skin turn slighty
brown before pounding)
-Add coarse salt & pound coarsely together
-Add calamansi juice, zest & mix well

Serving:
-Serve Fresh Buja Cappi as a sauce condiment with Hot Plain White Rice, Fried or Grilled Fish, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menu.



Wish you the best of good luck for trying DIY cooking………….