Sauces & stocks
Anticucho sauce
Aji panca marinade and sauce for the classic Peruvian anticuchos.
VegetarianVeganGluten-free
Ingredients
- 5 tablespoons of aji panca paste
- 4 garlic cloves
- 100 ml of red wine vinegar
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 3 tablespoons of oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 100 ml of water
Step-by-step
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- Place the garlic in the mixing bowl and chop 5 sec/speed 7.
- Add the aji panca paste, the vinegar, the cumin, the oregano, the pepper and the salt.
- Mix 30 sec/speed 6 until the whole marinade is combined.
- Add the oil and the water and emulsify 20 sec/speed 5.
- Heat the sauce 5 min/90°C/speed 2 to concentrate the flavors.
- Let it cool and use one part as a marinade for the meat and another as a sauce to brush while grilling.
Tips
- Marinate the heart or beef meat at least 2 hours in this marinade.
- Reserve unused sauce as an accompaniment when serving.
- Aji panca provides color and flavor without too much heat.
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