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Llajua or llajwa ((:ˈʎaxwa)) is a hot sauce prepared from locotos (Bolivian hot chili peppers) and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian Coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batan, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in blender. It is consumed all over Bolivia.〔(The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen - Jean Andrews ). p. 150.〕〔(Saltshaker Spanish - English - Spanish Food & Wine Dictionary - Dan Perlman ). p. 109.〕 Llajua is used to season a wide variety of dishes. A traditional use is as a dip for plain cooked potatoes or bread, or an addition to soup prior to the main course. Food carts usually have it available for customers and for take-away food it is dispensed in small hand-tied clear plastic bags. In the north of Chile (Arica and Iquique) the same sauce receives the name pebre, which in the rest of Chile refers to a completely different dressing. The name "Llajua", despite being the traditional name for this recipe, was accorded trademark protection in 2008 by the Bolivian government. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「llajwa」の詳細全文を読む スポンサード リンク
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