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MOA yellow sauce #1

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ShowMeDaSauce

Scotch Bonnet MOA Yellow
A few Caribbean reds for color. Mine are oddly somewhat milder and sweet.
Yellow onion....just a little
Garlic...just a little
Carrot...it just goes so well with hab type sauces and adds a natural sweetness
50/50 water/dry white wine vinegar 7%...about a cup of each but likely more.
2 cloves (crushed) ...maybe?
4 allspice berries (crushed)
salt to taste but probably a tad more than i normally use.
 
Did i miss anything?....coriander seed maybe?
 
Lime juice after its cooled, blended, strained and rested for a few days. I hate to make final adjustments too soon. I will get some actual weights measurements before i start. One of the mechanics up at the shop keeps mentioning how so many sauces are not very hot soooooooo.....These MOAs from CCN had some serious zip to them and great flavor.
 
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I go pretty light on salt. Maybe around 1/2-1 tsp per quart of sauce. Ive never broke it down but i imagine thats no more than a few mg of sodium per tbs.
 
Lets see
64 tbs per quart
About 2,325 mg of sodium per tsp
2325 divided by 64 comes out to 36.328125
 
Now considering a tbs is a fair amount of a hot hab sauce for the average guy to use. Most would probably struggle with more than a tsp if the sauce is hot and tolerance is no more than average. So lets say around 12mg of sodium per teaspoon which is next to nothing. 1 40 gram stalk of celery has over 30mg of sodium.
 
None of this takes into account the sodium that is natural to the peppers and other veggies. Aleppo powder just as an example tastes salty to me. I even contacted Ed to ask if he added salt to his. My own lumbre and gochu powder did not.
 
 
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Kosher salt, assuming it's coarse, is going to have less sodium per tsp, since less of it fits in a tsp and will weigh less. It's maybe ~20% difference in sodium by volume
 
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I use the sea salt from Costco which is close the same grind as regular table salt.
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I do have fresh ginger. I even have a small piece already "peeled" and ready to go. Sounds good to me too. I hope to get it started tomorrow. Had too much going on today. I pretty much have to avoid the kitchen while cooking hab sauces and i needed to be in there today. The fumes give me horrible sneezing fits and its raining outside.
 
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150 gram MOA yellow seeds removed
50 gram Caribbean red with seeds
40 gram white onion
50 gram carrot
2 tsp minced garlic
15 gram piece of ginger left whole
1/2 tsp salt
1/2 tsp sugar
5 allspice, 5 black peppercorn and 2 whole cloves ground
A dash of annatto
Roland dry white wine vinegar mixed 50/50 with water. Almost 2 cups total.
 
Ran it all through the Nutribullet first except the ginger. Normally i do that after cook down and cooling
Boil for 20min
Simmering now for about an hour.
 
Initial thoughts are its pretty damn hot but a little thin. Needs lime juice for sure.
 
Tossed 4 more MOAs in it just split in half.
 
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