la llajua

How it is used in Bolivia

Ground fresh (traditionally on a stone batán) from locoto chili, tomato and in Cochabamba often quirquiña. It arrives on the side in its own little dish so each eater sets their own heat; the dish itself usually stays mild. Every house's llajua is a point of pride.

Usually tomato and locoto chili ground together, on many Bolivian tables; its heat changes from house to house, so ask «¿pica mucho?».

Ground tomato and locoto with salt, often with quirquiña in Cochabamba. Every home has its own version.