Llajua Bolivian Chile Salsa

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bolivia's essential table salsa of fresh tomatoes and fiery locoto chiles ground on a batán stone with quirquiña herb, served alongside nearly every meal. This Latin American recipe (vegan), ready in about 15 minutes, blends ripe Roma tomatoes, salt, white onion, minced (optional) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 15 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Bolivian cuisine 15 cal/serving

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Ingredients

4 ripe Roma tomatoes
2 locoto (rocoto) chiles, or 2 habaneros for heat
1/3 cup packed fresh quirquiña, or a mix of cilantro and arugula
1 tsp salt
2 tbsp white onion, minced (optional)
1 tsp fresh lime juice (optional)

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Instructions

Step 1: Remove the seeds and veins from the locotos for milder salsa or keep some for more heat. Roughly chop the chiles.
Step 2: Grind the chiles with the salt on a batán, in a mortar and pestle, or pulse in a food processor, until a coarse paste forms.
Step 3: Quarter the tomatoes (peel first if you like) and add to the paste, crushing until juicy but still slightly chunky.
Step 4: Add the quirquiña (or cilantro-arugula mix) and crush just until bruised and fragrant.
Step 5: Stir in onion and lime juice if using. Taste and adjust salt.
Step 6: Rest 10 minutes for the flavors to meld. Serve fresh with salteñas, anticuchos, broaster chicken or soups. Best the same day; keeps 2 days refrigerated.