After its spicier cousin, ají amarillo, ají panca is one of the most common native peppers used in Peruvian cuisine. Here, ají panca peppers—beloved for their mild heat, subtle smokiness and rich, berry-like flavor—are puréed into a deep burgundy paste.
How to use
This traditional Peruvian chile paste is often used in sauces and marinades. Try it in our recipe for Antichuchos de Pollo, a popular Peruvian street food specialty of grilled chicken marinated in ají panca pepper paste, soy sauce and spices.
Ají Panca Paste also brings a smoky, mild heat to soups, stews, dressings and more. To make a chile compound butter, add a spoonful or two of this paste to softened butter with a hearty pinch of fleur de sel and slather on grilled corn, top thick slices of seared steak or spread on cornbread and drizzle with honey.