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 Fresca

Meaty 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.

© 2006 Joe Carrasco