Small Bowl of Bolivian Salsa Cruda
(click to enlarge)

Salsa Cruda, Bolivia


Bolivia   -   Salsa Cruda
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cup
**
15 min
No		 This popular Bolivian salsa has an excellent balance of flavors. It is used in salads, on warm dishes, or anywhere a salsa is appropriate. It's best made soon before it is to be used.




6
6
1
2
2/3
oz
oz

T
t
Tomatoes, ripe
Onion, white
Chili (1)
Quiliquiña (2)  
Salt
Make   -   (15 min)
  1. Scald TOMATOES 1 minute in boiling water, quench in cold water, then peel and chop fairly coarse.
  2. Chop ONION about the same as the Tomato.
  3. Chop CHILI quite fine.
  4. Pull QUILIQUIÑa leaves from stems and chop fairly fine. Measure is chopped and lightly packed.
  5. Mix all Ingredients
  6. Serve in a bowl as a table condiment, for use with practically any Bolivian dish.
NOTES:

  1. Chili:

      Properly, this is a Rocoto, a fairly hot red chili much used in Peru and Bolivia, and similar to the orange Manzanas of Mexico. Neither is likely available in much of North America, so use a Jalapeño or Serrano. In Bolivia, the Rocoto would be chopped up whole. You can chop the Chili whole, or remove the seed core if you think you need to, but at least leave the veins in so you have some heat. For details see our Manzana / Aji Rocoto page.

  2. Quiliquiña:

      [Pápalo]   This daisy family herb is much used in Central Mexico and Bolivia. It is available here in Los Angeles, but probably not in much of North America. For details see our Pápalo / Pipicha page. If you have neither, use Cilantro, but a little more - not the same, but at least a place holder. If you have them, toss in a few leaves of Rue to partially correct the flavor.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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