how to make llajua?

I believe you use 2 jalopeno peppers, 2 tomatos, some parsley, and the mix it all up in a blender. It tastes really good used as a dip.

Does anyone know if I am on the right track?

Thanks, Dave

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Dec 21, 2010
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by: Chef Noly

Hi Dave,
The basic ingredients of llajua are tomato, locoto, wacataya or quirquina and salt. You can tailor the llajua to your preference for spiciness. Use more tomatoes for a milder llajua or more locoto for a spicier version.

I typically use jalapenos instead of locoto because jalapenos are so readily available but as Bella mentioned, habanero are tasty as well as serrano. There is also a product sold by Inca Foods which is a rocoto paste in a jar. Rocotos are different than locotos but are very tasty and spicy so they make a great substitute. There is another product called locoto en polvo that I like to use as well.

Here are the links for rocoto paste and locoto powder

A day without llajua is like a day without Bella and Noly!
Dec 19, 2010
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by: BoliviaBella

Hi Dave! Llajua is the very first recipe Chef Noly shared with us when she began collaborating with BoliviaBella. You can find her recipe here about half-way down the page: Llajua recipe She uses wacataya - for perfect llajua, you can order wacataya from Chef Noly's website here.

P.S. In Bolivia we use a different hot pepper called LOCOTO but you can't find it in the U.S. so I used to buy one of the hottest peppers in the world at Mexican markets - it's called the "chile habanero". Also, I usually add garlic and onion to my llajua (not that that's traditional or normal here in Bolivia).

Have fun!
Bella

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