Aji Panca Paste

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READY IN: 30mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

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

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