1. Prepare the Chiles

Begin by rehydrating the dried ají panca and ají mirasol peppers. Place the de-seeded and deveined chiles in a bowl and cover them with boiling water. Let them soak for at least 20-30 minutes until they are soft and pliable. Once softened, drain the chiles.

2. Sauté the Aromatics

In a skillet over medium heat, add the vegetable oil. Once warm, add the chopped red onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the peeled garlic cloves and continue to cook for another 2-3 minutes until fragrant, being careful not to let the garlic burn.

3. Combine and Cook

Add the rehydrated and drained chiles to the skillet along with the cumin and oregano. Stir everything together and cook for about 5 minutes to allow the flavors to meld and the spices to become fragrant.

4. Blend to a Paste

Transfer the contents of the skillet to a blender. Add the 1/2 cup of water or vegetable broth and blend on high speed until a smooth, thick paste forms. If the blender is struggling, you can add a little more water or oil, one tablespoon at a time, to help it along.

5. Final Touches

Return the blended paste to the skillet. Cook over low heat for another 5-10 minutes, stirring occasionally, to deepen the flavors. Season with salt and pepper to your liking. For a longer shelf life, stir in the white vinegar during the last minute of cooking. Let the paste cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for several weeks.

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Recipes

From the Heart of Peru: A Fiery & Smoky Garlic Chile Paste (Pasta de Ají y Ajo)

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