Llajwa is a spicy sauce that we have on every table in Bolivia at lunch or dinner time. It goes very well with almost everything! In Bolivia, instead of Jalapeño, we use a pepper call LOCOTO that has beautiful black seeds inside and instead of cilantro we use Quillquiña a plant that is similar to cilantro. But after trying different combinations, this is the closest to an authentic Bolivian Llajwa I can make in the US so far. In Bolivian, my family uses a traditional Quechua batan, a large flat stone mortar and pestle to grind the llajwa ingredients. Our batan came from my grandmother to my mother and one day it will belong to my sister and I. Llajwa is easy to make and you’ll get addicted to it in no time- ask my husband!
Cooking time 10 min
2 large green Jalapeño peppers cut it in half
1 large red tomato cut it 2 pieces
A handful of cilantro leaves (or it really should be Quillquiña leaves if you have them)
1 tablespoon vidalia onion chopped in small pieces (optional)
Depending how spicy you want it, you can take the seeds out of the Jalapeño. I like it spicy so I leave the seeds in.
If you are using a food processor or blender take the tomatoes seeds and reserve them to add later.
After you have the ingredients ready, put them in a food processor or a blender and chop them until they are small pieces.
Add the tomatoes seeds and salt at the end. If you want you can add the vidalia onion on top. My mom only adds the onion if the Llajwa is going to be eaten the same day.
In my last trip to Bolivia my mom made me a llawja in a batan.