Aji Panca Paste Recipes
AJI PANCA PASTE
Make and share this Aji Panca Paste recipe from Food.com.
Provided by Wendy H.
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 240.4, Fat 27.2, SaturatedFat 3.5
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