Difference between revisions of "Llajua recipe"
From Cookipedia
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{{RecipeIngredients | {{RecipeIngredients | ||
− | | 1 450 g can of [[plum]] | + | | 1 450 g can of [[plum tomatoes]] |
| 4 fresh [[red chili peppers]], seeds removed | | 4 fresh [[red chili peppers]], seeds removed | ||
| 3 fresh green [[chili peppers]], seeds removed | | 3 fresh green [[chili peppers]], seeds removed |
Revision as of 16:56, 20 June 2016
A Bolivian spicy sauce, commonly served with Chicharrón
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 450 g can of plum tomatoes
- 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
See also
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