Aji Panca Paste - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1 lb aji panca chile, dried
    water
Preparation
    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.

Leave a comment