Total time: 60 minutes. Quantity: 8-10 people.
Seasoning prepared from Peruvian Aji Panca.
The red chili bell pepper, often called "red chili", is a homemade product that is used to season stews, or dressings of the main Peruvian meals.
It is believed that these peppers are the basis for preparing a good meal, and the success of every Peruvian meal. Although this version is only a hypothesis, the truth is that without these chili peppers, Creole cuisine (the true Peruvian cuisine) would not exist. Definitely this ground chili is the development of our cuisine and without them, the flavor would not be the same.
Let's see how to prepare it!
 |
| peruvian recipe for aji rojo molido. |
Ingredients:
- 500 grams of aji panca or aji colorado.
Recipe procedure.
- Soak the "panca" peppers in a bowl of water and let them rest until they are soft.
- Proceed to remove the stalk and the seeds inside. And with the help of a blender start the grinding. Turn off when a red cream is formed, and the texture shows a uniform grind.
- Please try looking at the reference photo to get a better view of how it will look.
- The ground cream is added over a bowl with a lid. And if we want to store it, we leave it inside a refrigerator.
Note: If we want the "red chili" cream to be chopped, do not remove the seeds inside (see procedure 2) and grind it with everything. The same happens with the yellow chili.
Photographs of the ground red chili bell pepper.
 |
| Ají rojo Molido (Peruvian recipes) |
 |
| Peruvian ground red chili recipe |