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Pasta de Ají Panca | Ají Panca Paste

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Pasta de Ají Panca | Ají Panca Paste
Recipe type: Sauce
Pasta de Ají Panca | Ají Panca Paste is a Peruvian food recipe for a paste used in many Peruvian recipes.
  • 2 tbsp Vegetable oil
  • 1 lb Ají panca
  • Water
  1. Stem, seed, and devein the ají. For a very spicy paste you can keep some of the veins.
  2. Toast them in a dry skillet over high heat for a few minutes and then blanch them. Depending on the amount of spiciness you want your paste to have you can blanch just once, or two or three times, changing the water each time. The spiciness with reduce with each blanching.
  3. In a blender or food processor, process the ají with just enough vegetable oil and water to make a thick paste. Push the mixture through a fine sieve and discard any remaining skin and veins.

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