Ají Panca is also one of the most commonly used native Peruvian peppers after its spicier cousin Ají Amarillo. Ají Panca peppers are known for their mild heat, deep burgundy color, subtle smokiness and rich, berry-like flavor.
How to use
This traditional Peruvian chile paste is often used in sauces and marinades for meat. Try our recipe for Antichuchos de Pollo, a street food favorite in Peru of chicken marinated with vinegar, panca peppers, soy sauce, garlic and spices. The chicken is skewered and then grilled to flame-kissed perfection. Serve with an ice cold beer.
Ají Panca Paste also bring smoky, mild heat to soups, stews, dressings and more. Add a spoonful or two to softened butter with a hearty pinch of fleur de sel for a chile compound butter. Slather on grilled corn, dollop on top of thick slices of seared steak or spread on cornbread and drizzle with honey.