Llajua recipe

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A Bolivian spicy sauce, commonly served with Chicharrón

Ingredients

• 1 450 g can of plum toatoes
• 4 fresh red chili peppers, seeds removed
• 3 fresh green chili peppers, seeds removed
• 2 tablespoons chopped onion
• 1 teaspoon of sea salt

Method

1. Reserve the tomato juice from the can
2. In a food processor, blend the tomatoes, chillies, onion and salt until you have a smooth paste
3. Add about half of the reserved tomato juice back into the blender and blitz for a few seconds
4. Store in the refrigerator

See also

• Many other chilli sauce recipes