So I thought I`d better do a C.baccatum-only sauce and see how it turned out.
I found frozen Aji amarillo at the local Latino market. Imported from Peru, no less! then I picked the last of my Aji pineapple. Here`s the chopping board before the blender and the mash ready to ferment.
2lbs Aji amarillo, half a pound of Aji pineapple. 3.6% salt by weight, Lacto starter culture.
![](/proxy.php?image=http%3A%2F%2Fi1318.photobucket.com%2Falbums%2Ft651%2FNigel_Carter%2F1474456_560194150740212_563344325_n_zpsc5e53869.jpg&hash=cf89966cf171fb204bac8226dcf6ca35)
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I found frozen Aji amarillo at the local Latino market. Imported from Peru, no less! then I picked the last of my Aji pineapple. Here`s the chopping board before the blender and the mash ready to ferment.
2lbs Aji amarillo, half a pound of Aji pineapple. 3.6% salt by weight, Lacto starter culture.
![](/proxy.php?image=http%3A%2F%2Fi1318.photobucket.com%2Falbums%2Ft651%2FNigel_Carter%2F1474456_560194150740212_563344325_n_zpsc5e53869.jpg&hash=cf89966cf171fb204bac8226dcf6ca35)
![](/proxy.php?image=http%3A%2F%2Fi1318.photobucket.com%2Falbums%2Ft651%2FNigel_Carter%2F1471977_560205860739041_2092855945_n_zpsc6dda843.jpg&hash=2c2a2a7aa2412b2fac1542d6c33a8ffd)