The Panca pepper is part of most dressings of different Peruvian dishes, is originally from the Lambayeque, Ica, Lima and Libertad region. The panca chili, or also known as Colorado AjÃ, is cooking dehydrated. The process is very easy: it dries with the suns rays for two days and passes red to a chocolate color. It is part of the preparation of different symbolic Peruvian dishes such as: pork carapulcra, spicy, anticuchos, pig marinade, pickled, Pachamanca, Parihuela, among others. If you ask how to make panca pepper paste, this recipe is for you. In Recipesgatis we want to teach you to prepare this pasta from your home. Follow these steps and perform a delicious panca paste!
| 🚻 5 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to make panca chili paste: |
| 150 grams of chili panca dry 1 jet of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make panca chili paste:
1. To start with the Peruvian panca paste recipe, you must first wash the dry panca chili with plenty of water. If you observe seeds you must completely remove them.
2. Add the chili peppers in a median pot with plenty of water, these must be submerged.
3. When the boil breaks, wait 10 minutes and turn off the fire.
4. With the help of a strainer separates the peppers and reserve.
5. Add the peppers into a blender with a water jet and a stream of oil. You must have an account, it is essential that the chili acquire the taste of the oil.
6. Store the pasta in clean and dry containers, this can be refrigerated or frozen, it lasts approximately 4 months. LEADS!
