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| Ají panca / Sundried red aji (chili) |
Chili grows to 5 inches long and 1 inch wide. The Aji Panca Chili is the second most common Aji variety in Peru and is grown mainly near the coast. This variety measures 3 to 5 inches long and 1 to 1 1/2 inches across. The flesh is medium thick with a berry flavour and fruit overtones. Its aromatic taste makes it superb raw in salsas or salads. It has the same fruit shape and appearance as the Aji Amarillo, but is a deep red to burgundy colour when ripe. (Capsicum baccatum var. pendulum).
Served as a condiment, either whole or ground as a paste. It does not have a harsh taste and is a very commonly used condiment in Peruvian cooking. It is also known as Ají Especial.
To obtain a paste: Handle with kitchen gloves. Cut the aji lengthwise, remove stem section, thin membrane and seeds. Wash under running water; rub insides one against the other. Soak in water for 3 hours and boil. Change twice water while boiling. Blend with enough oil to obtain a paste.
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