Aji Panca Paste - cooking recipe
Ingredients
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2 tablespoons vegetable oil
1 lb aji panca chile, dried
water
Preparation
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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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