Ají panca paste is part of most of the dressings of different Peruvian dishes, it is originally from the region of Lambayeque, Ica, Lima and La Libertad. The ají panca, or also known as ají colorado, is cooked dehydrated.
Process is very easy: it dries in the sun’s rays for two days and turns from red to a chocolate color. It is part of the preparation of different symbolic Peruvian dishes such as: pork carapulcra, spicy, anticuchos, pork marinade, escabeche, pachamanca, parihuela, among others.
If you are wondering how to make ají panca pasta , this recipe is for you. At RecetasGratis we want to teach you how to prepare this pasta from your home. Follow these steps and make a delicious ají panca paste!
How to make aji panca paste:
To start with the Peruvian ají panca paste recipe, you must first wash the dried ají panca with plenty of water . If you see seeds you must remove them completely. Add the peppers in a medium saucepan with plenty of water, they should be submerged. When it comes to a boil , wait 10 minutes and turn off the heat.
With the help of a strainer, separate the peppers and reserve . Add the peppers in a blender with a jet of water and a jet of oil . You must bear in mind that it is essential that the peppers acquire the taste of the oil.
Store the pasta in clean and dry containers, it can be refrigerated or frozen, it lasts for approximately 4 months. Ready ! If you liked the recipe for Pasta de ají panca , we suggest you enter our category of Red Sauces Recipes .
Panca chili paste and other alternatives
Ají panca has high values of beta-carotene and vitamin C. For every 100 g of red chili peppers there are: 189 g of calories, 8 g of water, 58.5 g of carbohydrates, 7 g of protein, 7.8 g of fat, 28.7 g of fiber, 142 mg of calcium and 209 mg of phosphorus.
We emphasize that this pasta is not characterized by having a high level of spiciness. If you want to know other alternatives, do not miss these recipes that we show you below:
- Hot pepper
- Chili pepper
- Aji de huacatay
- Yellow chili paste