Aji Panca Paste

Directions

1. 1
   Stem and devein the ajies (keep some veins if you want a very spicy paste).
2. 2
   Toast in dry skillet over high heat for a few minutes, then blanche.
3. 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. 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. 5
   Push the mixture through a fine sieve.
6. 6
   Discard any remaining skin and veins.
7. 7
   Prep and cooking time is estimated.
8. 8
   Recipe from The Art of Peruvian Cuisine by Tony Custer.