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Difference between revisions of "Llajua recipe"
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==Llajua recipe - about this recipe== | ==Llajua recipe - about this recipe== | ||
A Bolivian spicy [[sauce]], commonly served with [[Chicharrón]] | A Bolivian spicy [[sauce]], commonly served with [[Chicharrón]] | ||
| − | ===Servings=== | + | ===[[Servings]]=== |
Makes 1 bottle of [[sauce]] | Makes 1 bottle of [[sauce]] | ||
===Ingredients=== | ===Ingredients=== | ||
Revision as of 10:58, 7 November 2010
Llajua recipe - about this recipe
A Bolivian spicy sauce, commonly served with Chicharrón
Servings
Makes 1 bottle of sauce
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
- Reserve the tomato juice from the can
- In a food processor, blend the tomatoes, chillies, onion and salt until you have a smooth paste
- Add about half of the reserved tomato juice back into the blender and blitz for a few seconds
- Store in the refrigerator
