in Latin America

llajua

updated

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Ingredients for 1 servings:

  • ½ tomato(s), more if needed
  • 1 red chili pepper(s)
  • ½ onion(s), very finely diced
  • 1 clove(s) garlic, squeezed, or very finely chopped
  • Parsley
  • salt and pepper
  • ½ red bell pepper(s), more if needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

pronounced: jachua, Bolivian chili sauce, suitable for all kinds of dishes

Clean the ingredients and roughly chop them. Then puree them with a hand blender, making sure the sauce doesn’t become too foamy. Once it has a nice, creamy consistency (it’s okay to have some small pieces left), season the sauce to taste and add more tomato or paprika if necessary. You can, of course, make it more spicy, depending on your taste. This sauce goes well with meat, fish, soups, and even egg dishes. This seasoning sauce is an essential part of Bolivian cuisine; it’s practically always on the dinner table.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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