Total Time
Prep 15 mins
Cook 15 mins

Peruvian aji panca chili paste


  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.