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.
Very Good, I’ve to Bolivia 30 years ago. I remember this sauce. For long time I’ve been searching for the recipe. Thank you very much. I will try it.
What about growing your own Quillquiña? Might be possible indoors with a heat lamp or maybe a small greenhouse. They sell seeds online http://www.egardenseed.com/Quillquina_Seeds_p/0161.4.htm
I love quilquinas,and they are easy to grow thank you for the info, try growing them the flavor is so unique!
If you live in an area with a high number of Mexican immigrants, you might actually be able to find the real ingredients. They call locotos “chile manzano” and quillquiña “pápalo.” I just discovered both at Mexican supermarkets here in the Washington DC area and am delighting in enjoying reall llajua every day!
Hi there, I am wondering if you could tell me what type of cheese is used to make authentic Llauchas. I have seen many recipes that use cheddar, but when I was in Bolivia I remember that is was a white creamy cheese or mixture of cheeses. Thank you. Emma
Love it! I just found some seeds my ma’am de Bolivia gave me when I left a few years ago, I want to try growing them inside in the UK. Any growing advice? I can’t wait to taste this sauce again!