Caspian Pachamanca Macerado

Name: Caspian Pachamanca Macerado
Prep time: 5 min
Total time: 5 min
Yield: about 3¼ cups (800 ml)
Cuisine: Latin
Ingredients: 1 cup aji panca (240 ml) Aji Panca; 1 cup aji amarillo (240 ml) Aji Amarillo; 1 cup vinegar (240 ml) Vinegar; about ¾ tsp (5 g) Salt; about ¾ tsp (2 g) Pepper; about 1 tsp (3 g) Cumin; 1 Tbsp ground garlic (15 ml) Garlic; ½ cup cilantro + parsley + huacatay + hierbabuena (blended) (30 g) Cilantro

Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.

MARINADE · ROASTED OR GRILLED MEATS

In the published recipe, this is the marinade for pachamanca.

Acurio's ají macerado for pachamanca-style roasted meat.

On the jar

PACHAMANCA

Method: shake
Yield: about 3¼ cups
Ingredients: 8
Jar batch: 0.4× recipe

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Ratio

VINEGAR 240 ml

Ingredients

Aji Panca1 cup aji panca (240 ml)
Aji Amarillo1 cup aji amarillo (240 ml)
Vinegar1 cup vinegar (240 ml)
Saltabout ¾ tsp (5 g)
Pepperabout ¾ tsp (2 g)
Cuminabout 1 tsp (3 g)
Garlic1 Tbsp ground garlic (15 ml)
Cilantro½ cup cilantro + parsley + huacatay + hierbabuena (blended) (30 g)

Method

Pour to the lines in order (bottom → top): VINEGAR.
Shake-to-line (dashed marks): add AJI PANCA, then AJI AMARILLO. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH CILANTRO.
Season to finish: SALT (to taste), PEPPER (to taste), CUMIN (to taste), GARLIC (½ clove).
Cap the jar and shake until emulsified.

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Keep this recipe

One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

3 kitchens · 2 national awards

Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Andean SalsaWORLD-RANKED KITCHENOn the jar: SALSA
Peruvian Ceviche MarinadeNATIONAL AWARD WINNEROn the jar: PERUVIAN

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Provenance

Gastón Acurio. Peruvian. Cited awards include: Latin America's 50 Best: Lifetime Achievement 2013; World's 50 Best (Astrid y Gastón / orbit).

Originally published as Pachamanca Macerado.

Adapted from a Gastón Acurio recipe (Gastón Acurio / RPP (pachamanca macerado)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gastón Acurio / RPP (pachamanca macerado) (published as “Pachamanca Macerado”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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