Aji Panca Paste

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READY IN: 30mins
Recipe by Wendy H.

Peruvian aji panca chili paste

Ingredients Nutrition

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


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

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