Best 2 Aji Panca Heat Units Recipes
**Title:** Aji Panca: The Peruvian Chili Pepper with a Unique Flavor and Versatile Culinary Applications
**Introduction:**
Aji Panca, a prominent member of the Capsicum family, stands out in the culinary world for its distinctive flavor and vibrant red hue. This Peruvian chili pepper is known for its moderate heat, ranging from 1,000 to 2,500 Scoville Heat Units (SHU), making it a versatile ingredient suitable for various dishes. Originating in the Andean region of Peru, Aji Panca has become an integral part of many traditional Peruvian recipes, adding a smoky, fruity, and slightly sweet flavor. This article presents a collection of carefully curated recipes that showcase the versatility of Aji Panca, inviting you to explore its unique taste and culinary possibilities.
**Recipes:**
1. **Aji Panca Paste:** Discover the essence of Aji Panca in this simple yet flavorful paste. Made by blending dried Aji Panca peppers with oil, garlic, and spices, this paste serves as a versatile condiment, adding a smoky and spicy kick to your favorite dishes.
2. **Aji Panca Sauce:** Elevate your culinary creations with this rich and creamy Aji Panca sauce. It combines the smoky heat of Aji Panca with the tanginess of tomatoes, creating a sauce that complements a variety of dishes, from grilled meats to pasta.
3. **Aji Panca Marinade:** Unlock the tender and flavorful potential of your proteins with this Aji Panca marinade. The combination of Aji Panca paste, citrus juices, herbs, and spices infuses meats, poultry, and seafood with a vibrant red color and a harmonious blend of flavors.
4. **Aji Panca Stir-Fry:** Experience the vibrant flavors of Peru in this Aji Panca stir-fry. Tender vegetables are tossed in a savory sauce made with Aji Panca paste, soy sauce, and aromatics, resulting in a colorful and flavorful dish.
5. **Aji Panca Soup:** Indulge in the comforting warmth of this Aji Panca soup. Roasted Aji Panca peppers lend their smoky and fruity notes to a rich and flavorful broth, complemented by tender vegetables and a touch of cream.
6. **Aji Panca Ceviche:** Embark on a culinary journey to Peru with this Aji Panca ceviche. Fresh seafood is marinated in a zesty combination of Aji Panca paste, lime juice, and aromatic herbs, creating a refreshing and vibrant ceviche.
7. **Aji Panca Empanadas:** Discover the delightful fusion of flavors in these Aji Panca empanadas. Savory fillings, such as seasoned ground beef or vegetables, are enclosed in a golden and flaky pastry infused with Aji Panca paste, resulting in a satisfying and flavorful snack or appetizer.
8. **Aji Panca Salsa:** Create a vibrant and versatile condiment with this Aji Panca salsa. Fresh Aji Panca peppers, tomatoes, onions, and cilantro come together in a salsa that adds a smoky and fruity heat to tacos, burritos, and grilled dishes.
**Conclusion:**
Aji Panca's unique flavor profile and moderate heat make it a versatile ingredient that can elevate the taste of various dishes. From pastes and sauces to marinades and stir-fries, the recipes in this article provide a glimpse into the culinary possibilities of this Peruvian chili pepper. Experience the distinct taste of Aji Panca and embark on a flavorful journey that will leave your taste buds craving more.
CHICKEN THIGH ANTICUCHOS
"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
- Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
- Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
- Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
- Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
- Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.
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 for Cooking with Aji Panca
- Use fresh aji panca peppers whenever possible. Fresh peppers have a more intense flavor and aroma than dried peppers.
- Roast the aji panca peppers before using them. Roasting the peppers will help to develop their flavor and make them easier to digest.
- Remove the seeds and ribs from the aji panca peppers before using them. The seeds and ribs can be bitter and spicy.
- Use aji panca peppers sparingly. A little bit of aji panca pepper goes a long way.
- Pair aji panca peppers with other flavors that complement their smoky, fruity flavor. Good options include tomatoes, onions, garlic, cilantro, and lime.
Conclusion
Aji panca peppers are a delicious and versatile ingredient that can be used to add flavor and heat to a variety of dishes. They are especially popular in Peruvian cuisine, but they are also becoming increasingly popular in other parts of the world. If you are looking for a new way to add flavor to your cooking, I encourage you to try aji panca peppers. You won't be disappointed.
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