Aji Panca Paste

Name: Aji Panca Paste
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 8 aji panca; 2 garlic cloves; 1 tbsp oil; 1 tsp fine sea salt; 1 tsp vinegar

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Aji Panca Paste is a staple in Peruvian kitchens, capturing the essence of home cooking with every batch. Known for its deep red hue and smoky undertones, this paste is crafted with care and a touch of improvisation, relying on the cook’s intuition more than precise measurements. Often prepared in advance to add depth to a multitude of dishes, it embodies the heart of Peruvian culinary practice—where sharing a meal is as important as the meal itself.

The paste offers a rich, earthy flavor with a hint of heat, balanced by the subtle sweetness of the aji panca peppers. Garlic adds a pungent kick, while a touch of vinegar provides a slight tang that enlivens the palate. This versatile condiment can transform simple dishes, making it a cherished addition to any Peruvian table.

Ingredients

8aji panca
2garlic cloves
1 tbspoil
1 tspfine sea salt
1 tspvinegar

Method

Begin by preparing the aji panca. Remove the stems and seeds from 8 aji panca peppers. If the peppers are dried, soak them in warm water for about 20 minutes until they become pliable and soft to the touch.
In a dry skillet over medium heat, place the softened aji panca peppers. Toast them gently, turning occasionally, until they release a slightly smoky aroma and the skin begins to darken slightly, which should take about 3 to 5 minutes. This step enhances the flavor of the peppers.
Transfer the toasted aji panca to a blender or food processor. Add 2 peeled garlic cloves to the blender. Blend the mixture until it forms a smooth paste, adding a small amount of water if necessary to achieve a smooth consistency.
In a small saucepan, heat 1 tablespoon of oil over medium heat. Once the oil is shimmering, add the aji panca and garlic paste to the pan. Cook the paste, stirring frequently, until it thickens slightly and the raw garlic smell mellows, about 5 minutes.
Remove the saucepan from the heat and stir in 1 teaspoon of fine sea salt and 1 teaspoon of vinegar. The vinegar will add a slight tang and help preserve the paste.
Allow the paste to cool completely in the saucepan. Once cooled, transfer the paste to an airtight container.
Store the aji panca paste in the refrigerator. It should be kept away from direct light to maintain its vibrant color and flavor. Use it as a flavorful addition to various Peruvian dishes.