Aji Panca Paste

1. 1

   Stem and devein the ajies (keep some veins if you want a very spicy paste).

2. 2

   Toast in dry skillet over high heat for a few minutes, then blanche.

3. 3

   Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.

4. 4

   Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.

5. 5

   Push the mixture through a fine sieve.

6. 6

   Discard any remaining skin and veins.

7. 7

   Prep and cooking time is estimated.

8. 8

   Recipe from The Art of Peruvian Cuisine by Tony Custer.

* Per serving · 4 servings · Values may vary.

No additional tips available.