Best 3 Aji Panca Sauce Recipes
Originating from the heart of Peru, Ají Panca Sauce is a flavorful and versatile condiment that is essential for many Peruvian dishes, adding a rich, smoky, and slightly sweet flavor profile. Made from dried Ají Panca peppers, this sauce is traditionally prepared by soaking the peppers in water until rehydrated, then blending them with other ingredients such as garlic, onion, cumin, and vinegar.
Within this article, you will find not just one, but an array of delectable Ají Panca Sauce recipes, catering to various tastes and preferences. Whether you seek a classic Ají Panca Sauce recipe that stays true to its Peruvian roots, or you desire variations that incorporate unique ingredients and cooking techniques, this article has it all. Discover recipes that range from a traditional Ají Panca Sauce to a creamy version made with avocado, or a spicy rendition that packs an extra punch. Each recipe is meticulously explained with step-by-step instructions, ensuring that you can effortlessly recreate these flavors at home.
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
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.
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.
Tips:
- Choose ripe and flavorful peppers: The quality of your aji panca sauce will depend on the quality of the peppers you use. Look for peppers that are deep red and have a smooth, blemish-free skin.
- Roast the peppers properly: Roasting the peppers is an essential step in making aji panca sauce. This process brings out the peppers' natural sweetness and flavor. Make sure to roast the peppers until they are charred and slightly blistered.
- Use a food processor or blender: A food processor or blender is the best way to puree the peppers and create a smooth sauce. If you don't have a food processor or blender, you can also mash the peppers by hand, but this will take longer.
- Add other ingredients to taste: Aji panca sauce is a versatile sauce that can be customized to your taste. You can add other ingredients such as garlic, onion, cumin, or oregano to create a more complex flavor.
- Use aji panca sauce in a variety of dishes: Aji panca sauce is a great addition to a variety of dishes, including tacos, burritos, enchiladas, stews, and soups. You can also use it as a marinade for grilled meats or vegetables.
Conclusion:
Aji panca sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be customized to your taste. So next time you are looking for a new sauce to try, give aji panca sauce a try. You won't be disappointed!
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