Monday, October 30, 2006

Monday's Requested Recipe II

Llajua (Spicy Sauce)
Requested by: (H. Cazorla)

Ingredients
1 Big Tomato or 2 Medium
2 Locotos
1 spoon white onion, finely chopped
1/2 Teaspoon of finely minced Parsley
2 Basil leaf
2 Mint leaf (optional)
Salt to taste

Preparation:


  • Cut the tomato in half and pour the juice and seeds in a cup.
  • In a Mortar or very low food processors grind the Locotos, Onion and Tomatoes until getting a paste, 15 seconds in a low speed food processor is enough.
  • Add basil, parsley, mint and salt and continue grinding a little bit more.
  • Remove from mortar or food processor and mix with the tomato juice and seeds. Do not use a blender because the taste changes.
  • In Bolivia we also add Quilquina a delicious herb that I haven’t been able to find anywhere else. Wacataya is another ingredient but basil has a very similar flavor.

    Locotos are similar to Habaneros but the taste is different, so instead of fresh Locotos, you can use Powdered Locoto (Locoto en polvo Korr)…

    LLajua a la Americana(Llajua American version)

    1 Big Tomato or 2 medium
    Locoto en polvo Korr
    1 spoon white onion, finely chopped
    1/2 Teaspoon of finely minced Parsley
    2 Basil leaf
    2 Mint leaf (optional)
    Salt to taste

    Preparation:
  • To the sauce made mixing the tomato, onion, herbs, salt and the tomatoes seeds (previous recipe); apply the powdered Locoto until obtaining the spiciness that you want
  • 1 Envelope equals to 10 fresh Locotos, so…. Be careful!

    About Locoto and LLajua
    Llajua is part of most of the dishes in Bolivian cuisine, this spicy hot sauce is traditionally made on a very large, flat mortar made out of stone named “Batan” with the help of a round stone named "Morocko" most of the houses have one located at the back yard or in the kitchen. Locoto peppers are yellow, orange, green and red and very, very hot, even the Cochabamba McDonald's serves LLajua in little paper cups.
    Locoto is the only Chile with black seeds. Also called Rocoto (Peru), Locoto (Bolivia). This is a common chili found in the Andes alone. Flowers are purple with some white, leaves and stems are strongly pubescent (hairy), and the seeds are dark brown or black rather than yellow or white. It requires a long cool frost-free growing season (120+ days), preferring temperatures of 40-60 degrees F. The plants will grow 10+ years and get up over 10 ft. tall if not subjected to frost or extreme summer heat. Pods mature to yellow, orange, red and also green. Fruit is very fleshy and seed core is quite separate from the flesh, rather like a small, pungent, delicious bell pepper. Some palates consider them much hotter than Habaneros due to the unique mix of capsaicins. Locotos has become an alternative product for coca leaves in Bolivia. Heat Range 30,000-60,000 Scoville Heat Units.



    Buy locoto en polvo at www.mysteriousbolivian.com

1 comment:

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