Aji Panca Chili sauce, also known as the Peruvian chili sauce, is famous for its smoky, fruity flavor. But the hero ingredient here is the Aji Panca peppers that give the unique taste of Peruvian cuisine. The chilies don’t overpower the sauce, yet provide a depth and color to it.
The best part about this sauce is that it can be used as a sauce, dip, and marinade. In short, you can use it for several applications.
Now it’s high time that we try out its recipe at home and win the hearts of our guests.
What Is Aji Panca Chili Sauce?
Aji Panca sauce is a famous Peruvian condiment made from Aji Panca peppers. That’s why it is also known as Aji Panca Pepper sauce. You will love it for its mild heat and smoky aroma. But the game-changer is its fruity undertone. It’s somewhat similar to the Latin American flavor profiles.
The Aji Panca chilies are often sun-dried and used in stews, grilled meats, etc. That’s why they taste so great without being overly spicy.
Ingredients You Need
Make sure you have the following ingredients to make the Aji Panca sauce.
Dried Aji Panca Chiles (4 to 5 pieces)
Dried Aji Panca chiles are the star ingredient here. Use 4 to 5 pieces of it, and you will get a mild heat and smoky flavor in your sauce.
Garlic (3 to 4 cloves)
For a rich, aromatic base, use 3 to 4 cloves of garlic. It even helps in deepening the flavor.
Red Onion (1 small, chopped)
The red onion should be small and chopped. It will bring out the natural sweetness of the sauce and balance the heat of the chili.
Olive Oil (2 tbsp)
To blend all the ingredients smoothly, use 2 tablespoons of olive oil. It will make the sauce richer.
White Vinegar (2 tbsp)
2 tablespoons of white vinegar will add acidity to the sauce and also preserve it for a long time. Those who love a tangy flavor must include white vinegar.
Salt (¼ tsp)
This is optional. You can use ¼ tsp or a pinch of salt to enhance the overall flavor.
Black Pepper (¼ tsp)
Use ¼ tsp of black pepper to add some warmth.
Cumin Powder (½ tsp)
Adding ½ tsp of cumin powder will feel like adding the traditional Peruvian spice. It will deepen the earthy flavor of chili.
Water (½ to ¾ cup)
With ½ to ¾ cup of water, you can soften the chilies and adjust the consistency of the sauce.
How To Make Aji Panca Chili Sauce? Step-by-Step Guide
Let’s now start with the Aji Panca hot sauce recipe.
Step 1: Soak the Chilies
First, remove the seeds and stems from the dried Aji Panca chiles. Then soak the chilies in warm water for 20 to 30 minutes or until they become soft.
Step 2: Prepare the Base
Heat 1 tablespoon of olive oil in a small non-stick pan. Add chopped garlic and onion there and let them cook on a medium heat. It will take 4 to 5 minutes, and you will see the garlic and onion are soft and releasing fragrance.
Step 3: Blend It All
Now, take a food processor and add the soaked chilies there. Make sure you have drained the water. Then add sautéed garlic and onion, vinegar, cumin, pepper, salt, and water into the processor. Blend everything until it forms a smooth, thick texture. Add some more water if needed.
Step 4: Simmer the Sauce
Now pour the blended mixture into the saucepan where you sautéed the onion and garlic. Add another tablespoon of olive oil to the pan and let the mixture simmer for 10 to 15 minutes on medium-low heat. You will see the flavors are coming together. But meanwhile, you must stir the mixture occasionally.
Step 5: Taste and Adjust
Taste the sauce and see if any adjustment is needed. If it needs some more tang, add a bit more white vinegar or salt.
Step 6: Cool and Store
Now let the sauce cool down, and then you can transfer it to a glass jar. Store it in the refrigerator for up to 2 weeks.
Best Pairings for Aji Panca Chili Sauce
This mild smoked pepper sauce will surely complement these dishes.
- Steak
- Grilled chicken
- Tacos
- Burgers
- Sandwiches
- Tofu
- Grilled vegetables
- Ceviche
- Burritos
Aji Panca Chili Sauce
Ingredients
- 4-5 Pieces Dried Aji Panca Chiles
- 3-4 Cloves Garlic
- 1 Small Red Onion Chopped
- 2 Tbsp Olive Oil
- 2 Tbsp White Vinegar
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/2 Tsp Cumin Powder
- ½-¾ Cup Water
Instructions
- First, add tomato paste, vinegar, and water to a saucepan, and keep stirring and mix it well.
- Now add honey/maple syrup and molasses and mix it well, perfectly.
- Add all the spices and liquid smoke (optional) to the paste.
- Heat the sauce on a medium flame for 15-20 minutes, and stir continuously till it’s slightly thick.
- Taste and adjust the sourness and sweetness; if there is anything wrong, add more honey/maple syrup as needed.
- You can store this sauce for more than 2 weeks. But you have to store it in an airtight glass jar.
Nutrition
Conclusion
Hopefully, you are done making this mild smoked pepper sauce. I bet this sauce is going to be the hero of your house parties and weekends.
I know it’s a hassle to make this sauce again and again. So I suggest making a bulk amount of the Aji Panca sauce and storing it in the freezer. At least you can have it for a couple of months.
Frequently Asked Questions
What is Aji Panca, and How Spicy is It?
Aji Panca is a mildly hot Peruvian chili pepper. Its Scoville Heat Unit (SHU) is just 500 to 1000.
How to Use Aji Panca Chili Sauce in Cooking?
The Peruvian chili sauce goes perfectly with marinades, sauces, stews, etc. You can even use it as a rub for meats.
What is the Difference Between Aji Panca and Other Peruvian Peppers?
Aji Panca has a moderate heat level, while the other Peruvian peppers have a higher heat level. Thus, it goes well with almost all taste buds.
