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The Hirshon Bolivian Salsa - Llajua

The Hirshon Bolivian Salsa – Llajua

  • Total Time: 0 hours


  • 3 medium-sized dark heirloom tomatoes, chopped and de-seeded
  • 1/2, 1 or 2 de-seeded locoto peppers or to taste (Chile Manzano can be substituted, or worst case, use Serrano peppers)
  • 1 small sprig quirquiña, if unavailable, substitute cilantro, ideally with some floral basil and/or spicy arugula
  • 1/2 tsp. or to taste huacatay mint paste (optional)
  • 1 1/2 tsp. coarse kosher salt


  1. Carefully grind the pepper in the mortar with a bit of the salt, before adding slices of the tomato and grinding well. Work in batches to assure the skin is ground-up very well. Towards the end, add in the huacatay paste, if using.
  2. Then, towards the very end, add the quirquiña to the final grinding. Serve with anything.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 19.7 kcal
  • Sugar: 2.78 g
  • Sodium: 249.75 mg
  • Fat: 0.21 g
  • Saturated Fat: 0.03 g
  • Carbohydrates: 4.29 g
  • Fiber: 1.38 g
  • Protein: 0.96 g
  • Cholesterol: 0.0 mg