A tomato salsa in Bolivia is called “llajwa”. Mostly you will find it served with meat or chicken dishes or over rice. The following recipe is a basic Bolivian llajwa (pronounced ya-hwa) suitable as a spicy accompaniment to many dishes.
Basic Salsa FrescaMeaty tomatoes (Roma) 4
Fresh Italian Parsley 1/4 cup chopped
White Onion 1/4 – 1/2
Quirquiña 5 leaves
Rocoto 1-3 according to desired heat
Olive oil 1 Tbsp.
Salt & pepper to taste
The chop and combine ingredients in a bowl and serve. Typically if served with the meal it is chopped fairly coarse. When I serve this with chips, I chop more fine. It can be made in a food processor but has better texture when chopped by hand.