Best 4 Aji Panca Sauce Recipes
Ají panca sauce is a flavorful and versatile Peruvian sauce made from dried aji panca peppers. It has a deep red color and a smoky, slightly sweet flavor. The sauce can be used as a marinade, a dipping sauce, or as an ingredient in dishes such as stews, soups, and casseroles. It is a staple ingredient in many Peruvian dishes, including the popular lomo saltado and ají de gallina. Whether you're a seasoned chef or a home cook looking to try something new, this guide will help you explore the world of aji panca sauce and find the perfect recipe to suit your taste.
Here are our top 4 tried and tested recipes!
PERUVIAN AJI-STYLE SAUCE
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.
Provided by Dorothy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g
AJI SAUCE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal Vinegar Healthy Low Cholesterol Jalapeño Bon Appétit
Yield Makes abaout 3/4 cup
Number Of Ingredients 7
Steps:
- Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
AJI PANCA PASTE
Make and share this Aji Panca Paste recipe from Food.com.
Provided by Wendy H.
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Stem and devein the ajies (keep some veins if you want a very spicy paste).
- Toast in dry skillet over high heat for a few minutes, then blanche.
- Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
- Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
- Push the mixture through a fine sieve.
- Discard any remaining skin and veins.
- Prep and cooking time is estimated.
- Recipe from The Art of Peruvian Cuisine by Tony Custer.
Nutrition Facts : Calories 240.4, Fat 27.2, SaturatedFat 3.5
Tips:
- Choose ripe and fresh peppers: The quality of your aji panca sauce directly depends on the quality of the peppers used. Go for deep red, plump, and firm peppers with no blemishes or signs of spoilage.
- Roast the peppers properly: Roasting the peppers is crucial for developing their smoky, rich flavor and sweetness. Char them over an open flame, on a grill, or in a hot oven until the skin is blackened and blistered.
- Remove the skin and seeds: Once roasted, let the peppers cool slightly, then carefully remove the charred skin and discard it. Cut the peppers open and scoop out the seeds and ribs.
- Use a food processor or blender: To make a smooth and creamy sauce, puree the roasted peppers in a food processor or blender until they reach your desired consistency. Adjust the amount of water or broth added to achieve the right thickness.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also incorporate herbs, spices, or citrus juices to enhance the flavor profile.
- Experiment with different add-ins: Feel free to add other ingredients to your aji panca sauce, such as roasted tomatoes, onions, garlic, or chili peppers, to create a more complex and flavorful sauce.
Conclusion:
Aji panca sauce is a versatile and flavorful condiment that can elevate the taste of various dishes. Its unique smoky, sweet, and slightly spicy flavor adds a depth of flavor to everything from grilled meats and fish to stews, soups, and sandwiches. Whether you're a seasoned chef or a home cook looking to add some excitement to your meals, aji panca sauce is a must-try. With its vibrant color and bold flavor, it's sure to become a staple in your kitchen.
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