Sauces > Chili Sauces > Smoked Chili Sauces

Ají Panca (Smoked Chili Sauce) Recipe

Ingredients with Measurements:
- 10 dried aji panca chilies
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Special equipment needed:
- Blender or food processor
- Fine mesh strainer

Step-by-step instructions:
1. Remove the stems and seeds from the dried aji panca chilies and soak them in hot water for 20 minutes.
2. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the soaked aji panca chilies, red wine vinegar, water, salt, and black pepper to the saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Strain the sauce through a fine mesh strainer to remove any solids.
7. Store the ají panca sauce in an airtight container in the refrigerator for up to 2 weeks.

Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 1 cup of ají panca sauce

Nutritional information:
Per 1 tablespoon serving:
Calories: 50
Fat: 5g
Sodium: 100mg
Carbohydrates: 1g
Protein: 0g

Substitutions for ingredients:
- Aji panca chilies can be substituted with other dried chili peppers, such as ancho or guajillo.
- Red wine vinegar can be substituted with apple cider vinegar or white vinegar.
- Vegetable oil can be substituted with olive oil or canola oil.

- For a spicier sauce, add more dried chili peppers or leave the seeds in.
- For a milder sauce, remove the seeds from the dried chili peppers.
- Add a tablespoon of honey or sugar for a slightly sweet flavor.

Tips and tricks:
- Be careful when handling dried chili peppers, as they can irritate your skin and eyes.
- Soaking the dried chili peppers in hot water helps to soften them and make them easier to blend.
- Use a fine mesh strainer to remove any solids from the sauce for a smoother texture.

Storage instructions:
Store the ají panca sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the ají panca sauce in a small bowl or ramekin alongside grilled meats or vegetables.

Garnish the ají panca sauce with chopped fresh cilantro or a sprinkle of smoked paprika.

The smoky and slightly sweet flavor of ají panca sauce pairs well with grilled meats, roasted vegetables, and rice dishes.

Suggested side dishes:
Serve the ají panca sauce with a side of grilled corn on the cob, roasted sweet potatoes, or a simple green salad.

Troubleshooting advice:
- If the sauce is too thick, add a little more water or vinegar to thin it out.
- If the sauce is too thin, simmer it over low heat for a few more minutes to reduce and thicken it.

Food safety advice:
- Be sure to wash your hands thoroughly after handling dried chili peppers.
- Store the ají panca sauce in an airtight container in the refrigerator and discard any leftovers after 2 weeks.

Food history:
Ají panca is a type of dried chili pepper that is commonly used in Peruvian cuisine. It has a smoky and slightly sweet flavor and is often used to make sauces and marinades.

Flavor profiles:
Ají panca sauce has a smoky, slightly sweet, and slightly spicy flavor.

Serving suggestions:
Serve the ají panca sauce alongside grilled meats or vegetables, or use it as a marinade for chicken or beef.

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Region: Peruvian

Taste: Smoky, Spicy, Tangy, Rich, Earthy