I rate sodium in sauce two ways.
REALLY FREAKING HOT sauce can have more just because you use much less of it. Some though are still pretty damn salty and its hard to get past it. Works fine though in bean soups you didnt salt to death already.
Milder sauces you use like ketchup. I dont want those to be a salt lick. I got some that are a bit much but use them with foods i have not salted much. That damn BliS Blast is freaking killer on fries.
I would rather stuff like rocoto to be much less in sodium. Flavor is too nice just to use a tsp here and there. You see lots of pepper pastes that are slightly high and some that are super reasonable. A couple got no added salt at all and cost you much more too. I was floored by the flavor of the aji oro this year. Mine were pretty mild so probably not gunna make sauce from them next year but the paste will be stellar.
REALLY FREAKING HOT sauce can have more just because you use much less of it. Some though are still pretty damn salty and its hard to get past it. Works fine though in bean soups you didnt salt to death already.
Milder sauces you use like ketchup. I dont want those to be a salt lick. I got some that are a bit much but use them with foods i have not salted much. That damn BliS Blast is freaking killer on fries.
I would rather stuff like rocoto to be much less in sodium. Flavor is too nice just to use a tsp here and there. You see lots of pepper pastes that are slightly high and some that are super reasonable. A couple got no added salt at all and cost you much more too. I was floored by the flavor of the aji oro this year. Mine were pretty mild so probably not gunna make sauce from them next year but the paste will be stellar.