Llajwa (Bolivian Spicy Salsa)
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, diced — 4
- Locoto chillies (or substitute red fresno chilli), finely diced — 1-2
- Onion, finely diced — 1/4
- A small handful fresh quirquiña or coriander, chopped
- Salt — to taste
Method
- Combine the tomato, chilli, onion and herbs.
- Crush together with a mortar and pestle until you have a coarse, juicy salsa — do not over-process into a smooth puree.
- Season with salt to taste and serve immediately alongside the main dish.
Introduction: Llajwa is the essential table condiment of Bolivian cuisine, present at nearly every meal from a family breakfast to a festival food stall.
Cultural Background: Llajwa is the essential table condiment of Bolivian cuisine, present at nearly every meal from a family breakfast to a festival food stall. Made fresh by grinding tomato, locoto chilli and herbs, traditionally on a flat stone called a batán, it varies slightly from household to household but always centres on the fresh heat of locoto.
Tips: Llajwa is always made fresh, just before serving, as it doesn't keep its bright flavour once left standing.
Variations: Some regions add a spoonful of huacataya (an Andean herb) for a distinctive minty note. Vegetarian / Vegan Note Naturally vegan as written.
Storage: Best consumed the same day; refrigerate briefly for a few hours if needed.
Reheating: Not applicable — served fresh and cold.
Nutrition: Per serving (approx.): 20 kcal, 1g protein, 0g fat, 4g carbohydrate.
FAQs:
Q: What if I can't find locoto chilli?
A: A fresh red fresno or a moderately hot red chilli is the closest widely available substitute.
- Ripe tomatoes, diced — 4
- Locoto chillies (or substitute red fresno chilli), finely diced — 1-2
- Onion, finely diced — 1/4
- A small handful fresh quirquiña or coriander, chopped
- Salt — to taste
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