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Aji Panca Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.7602
Energy (kCal)637.9316
Carbohydrates (g)-
Total fats (g)29.4667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    aji panca chile 1 lb 403.4676 0.0 89.7602 2.2667
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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