Aji panca paste (recipe)

Aji panca paste (recipe)
Name	Aji panca paste
Ingredients	Water
Cooktime (in hours)	0.25
Preptime (in hours)	0.25
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	240.4
Fat	27.2
Protein	0
Carbohydrate	0
Fiber	0
Net carbohydrates	0
Sugar	0
Saturated fat	3.5
Cholesterol (mg)	0
Sodium	0
Yield	1 cup
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Aji panca paste (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.

Recipe instructions

1. Stem and devein the ajies (keep some veins if you want a very spicy paste).
2. Toast in dry skillet over high heat for a few minutes, then blanche.
3. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
4. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
5. Push the mixture through a fine sieve.
6. Discard any remaining skin and veins.
7. Prep and cooking time is estimated.
8. Recipe from The Art of Peruvian Cuisine by Tony Custer.
   
   Food tags
   Peppers, Vegetable, Peruvian, South American,, Stove Top, Small Appliance, Easy

Aji panca paste (recipe) details

Time:
Prep Time in Hours and Mins:30M

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