If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more.
| Servings | Prep Time |
| 1 cup | 10 minutes |
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If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more.
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Ingredients
- 3 tomatoes
- 1 serrano chili
- 3 leaves basil ,
- 1 sprig fresh cilantro
- 1/2 tsp salt
- 1 Tbsp olive oil
Servings: cup
Units:
Instructions
- Quarter the Chili pepper & the garlic.
- Take out the seeds and stuff from the tomato. Tomato guts are too wet and acidic for this recipe. Remove seeds from chili pepper if you want to make it more mild.
- Grab some cilantro and basil.
- Put everything in a blender along with the olive oil and salt.
- Puree (I used the liquify button) and pour into little serving dishes.
Recipe Notes