Clean the habanero pepper, remove the seeds if you don't like overly spicy salsa. Believe me, it will still be spicy even without the seeds.
Use a small blender to blend all 3 ingredients together. Serve fresh.
Salsa can handle being refrigerated for few days if you haven't put any salt on it. So you can choose to add salt only to the portion you are putting on the table and the rest you can refrigerate few days unsalted.
Calories per serving are estimated using MyFitnessPal and assuming you are using Plum Tomatoes.
Please note that for the video recipe I used tomatoes from my garden that are small and have quite a few seeds, so I removed the seeds and blended them. It took quite a few more tomatoes than if I had regular plum tomatoes.
I use the rocoto paste when I want to make the llajua very spicy and any kind of habanero or jalapeno pepper when I like it less spicy.
Best Tomato Salsa Inspired By the Bolivian Llajua https://mediterraneanlatinloveaffair.com/tomato-salsa-bolivian-llajua/