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Aji Panca Paste

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 cup


  • 1 pound aji panca chilies
  • 2 tablespoons vegetable oil
  • Water


  • Preheat a large pot of water, bringing it to a boil. Place a large bowl of ice cold water to the side (for blanching).
  • Remove the stems from the chilies, cut the peppers in half, then remove the seeds as well.
  • In a frying pan or skillet over high heat (no oil), toast the chili halves for approximately 3 minutes.
  • Remove the chilies from the pan and drop them in the boiling water. Allow the chilies to boil for 3 minutes.
  • Remove the chilies from the boiling water and place them immediately in the ice cold water. Let them sit until all heat is removed from the chilies (1 to 2 minutes).
  • Remove the chilies from the cold water and place them in a food processor with the vegetable oil. Process the aji until you reach your desired paste consistency,
  • Place the paste into a sealable jar and serve immediately or - for best flavor - cover the paste and let it refrigerate over night to allow the flavors to meld.


This recipe uses fresh aji panca. You can substitute in the easier-to-find dried version, but rehydrate the peppers prior to proceeding. Learn how to rehydrate chili peppers here.