Ají Panca Paste

Ají Panca Paste

Dried Peruvian chiles simmer into a smoky, fruity paste for marinades and stews.

Total 1 hr 30 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Ají panca peppers are soaked and simmered until soft, then blended with garlic and a little oil into a deep red, smoky-sweet paste. It's a foundation of Peruvian cooking, used to season anticuchos, stews, and marinades. Made in a small batch, it keeps well refrigerated for weeks of everyday use.

Ingredients

  • 8 ounces dried ají panca chiles, stems and seeds removed
  • 2 cups hot water, for soaking
  • 4 cloves garlic, peeled
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon red wine vinegar

Method

  1. Wipe the dried ají panca chiles clean with a damp cloth, then tear off the stems and shake out or scrape away the seeds.

  2. Place the cleaned chiles in a heatproof bowl and pour the hot water over them, pressing to submerge. Let soak until softened and pliable.

  3. Drain the softened chiles, reserving 1/2 cup of the soaking liquid, and transfer the chiles to a small saucepan.

  4. Add the garlic cloves and reserved soaking liquid to the saucepan. Bring to a simmer over medium heat and cook until the chiles are very tender.

  5. Transfer the softened chiles, garlic, and any remaining liquid to a blender. Add the vegetable oil, salt, cumin, and red wine vinegar.

  6. Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

  7. Taste and adjust salt if needed. Transfer the paste to a clean jar, cover the surface with a thin layer of oil, and refrigerate.

Rate this recipe

★ 4.8 (1)

Ají Panca Paste

Ají panca peppers are soaked and simmered until soft, then blended with garlic and a little oil into a deep red, smoky-sweet paste. It's a foundation of Peruvian cooking, used to season anticuchos, stews, and marinades. Made in a small batch, it keeps well refrigerated for weeks of everyday use.

1 hr 30 min 16 oz 35 cal

Ingredients

  • 8 ounces dried ají panca chiles, stems and seeds removed
  • 2 cups hot water, for soaking
  • 4 cloves garlic, peeled
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon red wine vinegar

Method

  1. 1

    Wipe the dried ají panca chiles clean with a damp cloth, then tear off the stems and shake out or scrape away the seeds.

  2. 2

    Place the cleaned chiles in a heatproof bowl and pour the hot water over them, pressing to submerge. Let soak until softened and pliable.

  3. 3

    Drain the softened chiles, reserving 1/2 cup of the soaking liquid, and transfer the chiles to a small saucepan.

  4. 4

    Add the garlic cloves and reserved soaking liquid to the saucepan. Bring to a simmer over medium heat and cook until the chiles are very tender.

  5. 5

    Transfer the softened chiles, garlic, and any remaining liquid to a blender. Add the vegetable oil, salt, cumin, and red wine vinegar.

  6. 6

    Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

  7. 7

    Taste and adjust salt if needed. Transfer the paste to a clean jar, cover the surface with a thin layer of oil, and refrigerate.