By Holly Sosa
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My son, Collin, is Bolivian and his Abuelita taught me how to make a traditional Bolivian salsa shortly after he was born so I could continue to share his heritage with him as he grew up. Traditionally called llauja (pronounced yah-wah), this salsa is packed with flavor, uses only four ingredients, and is best served on a bread roll called a bolillo, but it makes a great salsa for any chip! This summer, I’ll be making this over and over again to ensure we always have it on hand, but this is always a go to recipe of mine for summer celebrations, barbecues, and parties.
Living in a rural area, I have become accustomed to using some shortcuts when it’s possible and with this recipe, I start with a large can of Hunt’s Diced Tomatoes. Flash steamed at the peak of perfection, they’re my favorite for any tomato recipe, but especially nice in this Bolivian salsa.
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Traditionally, this recipe calls for locoto and kilkeenya (I have no idea how to spell it, but that’s how it’s pronounced), both of which are native to Bolivia. Since neither are readily accessible here in the U.S., we typically substitute the locoto for jalapeno and the kilkeenya for cilantro.
In a food processor, blend on high the can of diced tomatoes, some jalapeno (seeds and insides removed), a good helping of cilantro, and a little garlic salt. It’s really that simple.
My son’s Bolivian family uses llauja to season foods, on top of rice, but most often spread on top of a bread roll. Apprehensive at first (salsa is for chips, isn’t it?!), I tried it and I’ll never go back to tortilla chips. Llauja and bread are a marriage made in taste bud heaven, I tell ya!
- 1 can Hunt’s Dice Tomatoes
- 2 jalapenos, seeded
- cilantro, to taste
- garlic salt, to taste
- In a large food processor, blend all ingredients on high until texture of preference.
For additional creative salsa recipes and product info, be sure to visit the Hunt’s website.
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