Aji Panca Paste Recipe

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Aji Panca Paste
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Ingredients
3
Count
Nutrition
232
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Stem and devein the ajies (keep some veins if you want a very spicy paste).
  2. Toast in dry skillet over high heat for a few minutes, then blanche.
  3. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
  4. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
  5. Push the mixture through a fine sieve.
  6. Discard any remaining skin and veins.
  7. Prep and cooking time is estimated.
  8. Recipe from The Art of Peruvian Cuisine by Tony Custer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 231.76 Kcal (970 kJ)
Calories from fat 30.6 Kcal
% Daily Value*
Total Fat 3.4g 5%
Sodium 40.49mg 2%
Total Carbs 40.49g 13%
Sugars 24.29g 97%
Dietary Fiber 16.2g 65%
Vitamin C 16.2mg 27%
Vitamin A 16.2mg 540%
Amount Per 100 g
Calories 385.71 Kcal (1615 kJ)
Calories from fat 50.93 Kcal
% Daily Value*
Total Fat 5.66g 5%
Sodium 67.39mg 2%
Total Carbs 67.39g 13%
Sugars 40.43g 97%
Dietary Fiber 26.95g 65%
Vitamin C 27mg 27%
Vitamin A 27mg 540%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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