Bowl of Llajwa Salsa
(click to enlarge)

Llajwa - Bolivian Salsa


Bolivia   -   Llajwa
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
25 min
Best		 This is the "must have" condiment on the Bolivian table - used with just about everything. I really like this salsa as I have given it, but then I really like Quilliquiña and Rocotos.




1
2
2
1/2
#

T
t
Tomatoes, ripe
Rocoto Chili (1)  
Quiliquiña (2)
Salt

Two seeded Manzanas give this sauce rather moderate heat. Feel free to vary the proportions to your taste. Do use the very best ripe tomatoes you can get your hands on.

Make   -   (25 min)
  1. Scald TOMATOES 1 minute in boiling water, quench in cold water, then peel and chop coarse.
  2. Seed ROCOTO CHILIS and chop coarse.
  3. Pull leaves of QUILIQUIÑa. Measure is whole leaves half filling a 1/4 cup measure packed moderately.
  4. Mix all Items and run in a mini-prep processor or similar, until quite fine, but not foamy (see also Note-3).
  5. Serve in a bowl as a table condiment, for use with practically any Bolivian dish.
NOTES:

  1. Rocoto Chilis:

      These are a fairly hot red chilis much used in Peru and Bolivia. They are very similar to the orange Manzanas, which are much more available here in North America, and what was used for the photo example. For details see our Manzana / Aji Rocoto page. If you can't get Rocotos or Manzanos, use Jalapenos, but leave the seeds in to approximate the hotness.

  2. Quiliquiña:

      [Pápalo] This daisy family herb is much used in Central Mexico and Bolivia. For details see our Papalo / Pipicha page. Pipicha looks a lot different but tastes much the same (use a little more). If you have neither, use Cilantro, but a little more - not the same, but at least a place holder. If you have them, toss in a few leaves of to Rue partially correct the flavor.

  3. Grinding:

      In Bolivia, this salsa would be ground on a Batán, a large flat stone with a large sliding stone worked by hand (similar to a Mexican Metate y Mano, (Licuadora Azteca - Aztec Blender)). This device produces a texture that cannot be duplicated by either a food processor or blender. I use a mini-prep processor and leave some texture.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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