Blood Orange & Aji Panca Cooking Sauce

(1 review)
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This blood orange aji panca cooking sauce is inspired by Peruvian cuisine, which is a true food-fusion culture. Peruvian cuisine is among the most varied in the world, integrating influences from local and immigrant cultures. Aji Panca is a type of pepper commonly grown in Peru, and frequently used in Peruvian cuisine. It is a deep dark red, mild pepper with a smoky, fruity taste, which matches perfectly with blood orange. A hint of curry and ginger gives this sauce multiple layers of flavor.
I suggest that you combine this sauce with any meat or fish while cooking – or simply add it at the end of cooking as a condiment.  It is also excellent as a complement to cheese and vegetables.


  • 5
    Amazing citrus and spice flavor

    Posted by Rain K on Oct 7th 2020

    This is one of the best simmer sauces that I've ever tried. We did the aji sauce tonight over some chicken thighs, potatoes and end-of-season garden vegetables and it was transcendent coming out of the skillet, everything just came together so nicely. Way to turn some humble chicken thighs into a gourmet meal! Those sauces need to be in my pantry staples forever. So good. Did I mention, good? cooking note: the jar recommends pouring over and letting simmer on stovetop which would be delicious but, I will say that browning whatever aromatics and protein you are using and then cooking it in a dutch oven or covered skillet in the oven (rather than stovetop) for a longer time will deepen the flavor and really get everything caramelized. It just gets velvety and rich and gives everything longer to dance.