A foundational Peruvian sofrito: red onion, garlic, and ají panca paste cooked slowly in oil until it becomes a deep red, concentrated paste. Seasoned with cumin and black pepper, it is ready when it “splits”: the fat separates and the flavor tightens. This is the starting line for countless classic stews.
Finely chop the red onion and crush the garlic into a paste. The smaller everything is, the faster it becomes sofrito instead of tasting like sautéed onion.
Heat the oil over medium-low heat and add the red onion with the salt. Cook for 12 minutes, stirring often, until very soft, sweet, and no longer raw-smelling.
Add the garlic, cumin, and black pepper. Cook for 2 minutes, until the garlic smells fragrant without browning hard; if it burns, the whole base turns bitter.
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Add the ají panca paste and lower the heat slightly. Cook for 15 to 18 minutes, stirring patiently, until the color turns deep red, the raw smell disappears, and the fat begins to separate.
Turn off the heat when the sofrito is thick, glossy, and pulls away from the pan when you drag the spatula through it. Use it hot in stews or cool it before storing; properly made, it should not taste like raw chili.
