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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Peruvian aji panca chili paste Ingredients:
2 tablespoons vegetable oil |
1 lb aji panca chile, dried |
water |
Directions:
1. Stem and devein the ajies (keep some veins if you want a very spicy paste).
2. Toast in dry skillet over high heat for a few minutes, then blanche.
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. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
5. Push the mixture through a fine sieve.
6. Discard any remaining skin and veins.
7. Prep and cooking time is estimated.
8. Recipe from The Art of Peruvian Cuisine by Tony Custer.
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