This sauce is Bolivian as Bolivian cuisine can be. Bolivians everywhere splash this spicy tomato sauce over pretty much everything. Nothing is spared from being topped with this Bolivian equivalent of American ketchup. It’s poured over grilled meats, vegetables, French fries, savory little pies like Saltenas, and eggs.
Llajua- Bolivian Hot Sauce
- Food Processor or blender
- 3 large Large tomatoes, seeds & wet insides discarded
- 1 large Serrano chile, stemmed & quartered (or 1 jalapeno)
- 1 clove Garlic, crushed
- 3 Basil leaves
- 1 sprig Cilantro
- 1 tbsp Olive oil
- ½ tsp Salt
- Put everything in a food processor or blender and puree to smooth. Serve in small dishes. Store covered in the refrigerator.
- This recipe can be made with a 14.5 oz can of diced tomatoes with jalapeno peppers replacing the fresh tomatoes and serrano chilies. Double everything else if you go this route.