Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Bolivian Llajwa
A bright Bolivian table sauce of locoto chillies, tomato, mint and coriander — fiery and herbaceous.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 3 ripe tomatoes
- 2-4 red chillies (locoto or red Thai), deseeded if you like
- 1 small bunch coriander
- 1 small bunch fresh mint (a tablespoon worth)
- 2 spring onions
- Salt
- Lime juice
Instructions
- Pound the chilli with a pinch of salt in a mortar (or pulse in a food processor — don't purée).
- Add the tomato and pound gently.
- Stir in the chopped herbs and spring onion.
- Season with salt and lime to taste.
- Rest 15 minutes for the flavours to meld.
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Tara’s tips
- Mint is the unexpected note — don't skip it.
- Should have texture, not be a smooth sauce.
Serving suggestions
- Lives on every Bolivian table — for grilled meat, eggs, anything.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Locoto vs jalapeño?
Locoto is Bolivian — fruitier and hotter; jalapeño works fine.
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