Intense smoky flavor and deep red color that defines the soul of Peruvian sofritos. It is the essential starting point for stews and marinades, the quiet secret that adds character without excessive heat. An indispensable base for capturing the essence of Creole cooking.
Open the panca chilies, remove seeds and thick veins, and clean them carefully. If dusty, rinse them quickly and dry them well; the paste should taste smoky, not earthy.
Heat a skillet or griddle and toast the panca chilies for 20 to 30 seconds per side, just until aromatic. Do not burn them: if they darken too much, the paste turns bitter.
Move the panca chilies to a pot, cover them with the water, and simmer for 10 to 12 minutes, until flexible and plump. Drain, reserving a little cooking water in case the blender needs help.
Blend the panca chilies with the vegetable oil, salt, and just a small splash of the reserved water for
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