Llajua Spicy Sauce Recipes

LLAJUA (SPICY SAUCE)

Llajua (Spicy Sauce) image

Make and share this Llajua (Spicy Sauce) recipe from Food.com.

Provided by MarraMamba

Categories South American

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 ripe medium tomatoes
4 red chili peppers, without seeds (locotos)
3 green chili peppers, without seeds
1 tablespoon white onion, finely chopped
1 teaspoon salt

Steps:

Cut the tomatoes in half and pour the juice in a container. In a blender or food processor grind the green and red chili peppers, the Onion and tomatoes until getting a fine paste.
Add salt and continue grinding a little more. Remove from blender and mix with the tomato juice you poured in the container.

Nutrition Facts : Calories 76.8, Fat 0.8, SaturatedFat 0.1, Sodium 600.2, Carbohydrate 17.1, Fiber 4.2, Sugar 10.7, Protein 3.7

SMILEJENNA'S LUMPIA SAUCE

Smilejenna's Lumpia Sauce image

This is the perfect sauce for dipping lumpia.

Provided by SMILEJENNA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup water
1 cup brown sugar
1 ½ tablespoons cornstarch
2 tablespoons minced garlic, or to taste
¼ teaspoon red pepper flakes

Steps:

Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 19.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 17.8 g

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

Pollo Asado Con Llajua (Cumin-Grilled Chicken With Spicy Salsa) image

Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly.

Provided by Chocolatl

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 -2 hot pepper (locoto or rocoto preferred, Scotch bonnets or jalapenos acceptable)
2 tomatoes, cored and coarsely chopped (peeling is optional)
1 garlic clove, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 1/2 teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Steps:

Remove stems from peppers.
Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
Slice half peppers crosswise into 1/2 inch pieces.
Place in a food processor.
Add tomatoes and garlic and puree to a coarse paste.
Work in the olive oil and vinegar.
Season lightly with salt and pepper.
Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
Rinse chicken and pat dry.
Generously season on both sides with salt, pepper and cumin.
Drizzle oil over both sides of chicken.
Rub oil and spices in with your fingertips.
Cover and refrigerate 30-60 minutes.
Preheat grill to high.
Brush and oil grill grate.
Grill chicken until cooked through and golden brown, 4-6 minutes per side.
Transfer chicken to a platter and spoon llajua over it.

Nutrition Facts : Calories 295.6, Fat 23.9, SaturatedFat 4.3, Cholesterol 46.4, Sodium 924, Carbohydrate 4.3, Fiber 1.1, Sugar 2.2, Protein 16.1

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