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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