World Flavors Cookbook

Aderezo de Aji Panca (Red Chili Base)

The Peruvian red cooking base — aji panca paste fried with onion and garlic until the oil turns brick-red. The foundation of adobo and red stews.

Cuisine: Peru

Ingredients

• 4 tbsp aji panca paste (or dried panca chilies soaked and blended)
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 3 tbsp oil
• Salt

Instructions

1. Heat oil in a heavy pan.
2. Add onion. Cook over medium heat until very soft and slightly golden.
3. Add garlic. Cook 1 minute.
4. Add aji panca paste, cumin, and oregano.
5. Fry the paste, stirring constantly, for 8-10 minutes until the oil turns deep red and the paste is fragrant.
6. Use as the base for stews and braises.