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    You are in: Home / Recipes / Aji Panca Paste Recipe
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    Aji Panca Paste

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Wendy H.'s Note:

    Peruvian aji panca chili paste

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    • 2 tablespoons vegetable oil
    • 1 lb aji panca chile , dried
    • water

    Directions:

    1. 1
      Stem and devein the ajies (keep some veins if you want a very spicy paste).
    2. 2
      Toast in dry skillet over high heat for a few minutes, then blanche.
    3. 3
      Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
    4. 4
      Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
    5. 5
      Push the mixture through a fine sieve.
    6. 6
      Discard any remaining skin and veins.
    7. 7
      Prep and cooking time is estimated.
    8. 8
      Recipe from The Art of Peruvian Cuisine by Tony Custer.
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    Nutritional Facts for Aji Panca Paste

    Serving Size: 1 (27 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 240.4
     
    Calories from Fat 244
    10%
    Total Fat 27.2 g
    41%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    aji panca chilies

    Detailed Nutrition Values About Nutrition Info

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