Homemade Aji Panca Paste
This homemade aji panca paste recipe delivers a rich, smoky, and slightly fruity flavor, perfect for marinades, stews, and sauces. Made from dried ají panca peppers, it’s a staple in Peruvian cuisine and easy to prepare at home using just a few simple ingredients.
Ingredients
- 6 –8 pieces Dried ají panca peppers Stems and seeds removed
- 2 –3 cloves Garlic Peeled
- 2 –3 tablespoons Vegetable oil Neutral such as canola or sunflower
- 1 tablespoon White vinegar Optional adds mild acidity
- To taste — Salt Enhances flavor
- As needed — Water For soaking and blending
Instructions
- Remove stems and seeds from the dried ají panca peppers.
- Soak the chilies in warm water for about 30 minutes until soft.
- Drain the chilies and place them in a blender or food processor.
- Add garlic, oil, and a small splash of water. Blend until smooth.
- Add salt and vinegar (if using), then blend again to combine.
- Adjust consistency with extra water or oil as needed.
- (Optional) Simmer the paste in a small saucepan over low heat for 5 minutes to deepen the flavor.
- Let cool completely and store in an airtight container in the fridge.
Notes
- This paste can be frozen in ice cube trays and stored for up to 3 months.
- For a spicier version, blend with a small amount of ají amarillo or chipotle.
- Always use gloves when handling dried chilies to avoid skin irritation.
- Use in recipes like anticuchos, soups, or rice bowls for authentic Peruvian flavor.