Ají Panca Paste is a traditional Peruvian recipe for a coloured paste made from the local mild Ají panca that provides a colour base for many Peruvian dishes. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Ají Panca Paste.
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Ají panca is an ingredient you’ll see a lot of in Peruvian cuisine. It’s usually used as a paste or as a powder, also. Here I teach you how to make your own ají panca paste, ideal to make lots of and freeze for then you need it. It will freeze up to a year without a problem.
Ají panca, Peruvian red pepper, is a variety of Capsicum baccatum (a species of chilli pepper) grown in Peru and used in Peruvian cuisine. It is commonly grown on the coast of Peru and measures 3 to 5 in (7.6 to 12.7 cm) long and 1 to 1.5 in (2.5 to 3.8 cm) across. It has thick flesh and fruity overtones, it turns deep red to burgundy when ripe. It is commonly sun-dried at the farms and sold dry. It is very mild and if deseeded and de-veined is considered to have no heat but is instead used for its flavour and colour.
Ingredients:
200g dried ají panca
Water
Vegetable oil 50-150ml
Method:
Dried ají panca comes in two options of presentations: whole or clean. If it's whole, you want to chop off the tips, open it in half and use a spoon to scrape out the seeds and membranes.
Place the chilli in a pan and cover it with water at room temperature.
Place the pan over medium-high heat and let it boil for 10-15min for the chillies to soften.
Drain the water and transfer the chillies to a blender or food processor along with 50ml (about 5 tbsp) of vegetable oil.
Turn on the blender or food processor and add more oil a little at a time, just enough for the blender or processor to turn the chilies into a paste.
Remove from the blender or food processor and freeze in ice cube trays, containers or reusable bags. You can freeze it for up to a year.
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