a. Rinse the 4 ripe tomatoes under cold water and pat them dry with a paper towel.

b. Remove the stems from 2 habanero peppers, 2 large green Jalapeño peppers, and 2 green locoto peppers.

c. Finely chop the 2 tablespoons of vidalia onion.

d. Chop the 2 tablespoons of cilantro.

e. Measure out 1 1/2 teaspoons of fresh chopped quirquiña.

a. Place a medium-sized pot of water on the stove and bring it to a boil.

b. Carefully add the tomatoes to the boiling water and cook for about 1 minute or until the skin starts to peel away.

c. Using a slotted spoon, remove the tomatoes from the pot and place them in a bowl of ice water to cool.

d. Once cooled, peel off the skin and discard it.

a. In a blender or food processor, combine the peeled tomatoes, habanero peppers, green Jalapeño peppers, green locoto peppers, vidalia onion, cilantro, and fresh chopped quirquiña.

b. Blend until all the ingredients are well combined and you achieve a smooth consistency.

c. If desired, add salt to taste and blend again to incorporate.

a. In a small saucepan, heat 2 teaspoons of olive oil over medium heat.

b. Once the oil is hot, carefully pour in the blended mixture from the blender or food processor.

c. Stir the sauce gently and let it cook for about 5 minutes, allowing the flavors to meld together.

a. Taste the llajua sauce and add more salt if needed.

b. Allow the sauce to cool slightly before transferring it to a serving bowl or jar.

c. Serve the Bolivian Llajua sauce as a condiment or dip alongside your favorite dishes.