- 1 k bell ( sweet variety )
- 1 onion, sliced
- 2 onions, quartered
- ¼ cup fish bagoong ( fermented fish )
- 7 pcs. Calamansi
- Grill the bell pepper until it is tender. Halve and remove seeds and core.
- Place on a platter along with sliced tomatoes and onions.
- Serve with the bagoong and calamansi mixture as dressing ( or dip ).