Spicy Bolivian Tomato and Chili Sauce

Ingredients

• 4 ripe tomatoes, diced (600g) 4 ripe tomatoes, diced (600g)
• 2 jalapeno peppers, seeds removed and finely chopped 2 jalapeno peppers, seeds removed and finely chopped
• 2 serrano peppers, seeds removed and finely chopped 2 serrano peppers, seeds removed and finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons white vinegar (30ml) 2 tablespoons white vinegar (30ml)
• 1 tablespoon lime juice (15ml) 1 tablespoon lime juice (15ml)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 35 kcal / 146 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a blender or food processor, combine the diced tomatoes, jalapeno peppers, serrano peppers, garlic, vinegar, and lime juice. Blend until smooth.
2. 2.
   Transfer the mixture to a saucepan and bring to a simmer over medium heat.
3. 3.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.
4. 4.
   Season with salt to taste.
5. 5.
   Remove from heat and let the sauce cool completely.
6. 6.
   Transfer the Llajua to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Tomatoes — Choose ripe tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Jalapeno and serrano peppers — Adjust the amount of peppers according to your desired level of spiciness. For a milder sauce, remove the seeds and membranes from the peppers before chopping.
• Garlic — Freshly minced garlic adds a robust flavor to the sauce. If you prefer a milder garlic taste, you can reduce the amount or use garlic powder as a substitute.

Tips & Tricks

• For an extra smoky flavor, you can roast the tomatoes and peppers before blending them.
• Adjust the spiciness by adding more or fewer chili peppers.
• Llajua tastes even better the next day as the flavors have time to develop, so consider making it in advance.
• Use Llajua as a condiment for grilled meats, roasted vegetables, or as a dip for empanadas and fried snacks.
• Experiment with different types of chili peppers to create your own unique variation of Llajua.

Serving advice

Serve Llajua alongside traditional Bolivian dishes such as salteñas, anticuchos, or llajwa de habas. It also pairs well with grilled meats, roasted vegetables, and as a spicy topping for burgers or tacos.

Presentation advice

Transfer the Llajua to a small bowl or ramekin and garnish with a sprinkle of chopped cilantro or a slice of lime for an attractive presentation. Place it in the center of the table to allow everyone to help themselves.