@dutchiedelta Alriiiiiight. I f*cked up the proportions... Had to chill it and come back. But here's the kitchen sink!
Base: Yellow Tomatoes & Mustard // Onion & Garlic
Sweets : Honey, Brown Sugar,
Heats* : Chipoltle Peppers, Red Pepper Flakes, Smoked Paprika
Smokes : Applewood, Hickory, Oak
Umami : Anchovy Paste
Fruits : Apple Cider, Tamarind Paste, Golden Raisin Paste
Vinegars : Apple Cider Vinegar, White Balsamic, Orange Champagne Vinegar
Spices : Sea Salt, White Pepper, Bay Leaf, Clove, Mustard Powder, Garam Masala
<grin> Got all the flavors balanced! Finally. So it's deep and rich, but also round, bright. Kind of a party in your mouth. Good balance on the acids, sweet, spicy, smokey. Beautiful goldenrod color. Damn difficult to pick out any one flavor, much less more than one. I'll have to make it half a dozen times before I can get the weights & measures. Still just winging it.
* This is the mild version. I have some liquid fire (a bunch of different hot pepper oils: ghost, habanero, chile, etc.) to add to a jar for my sister who thinks Vindaloo & Cornflakes are roughly the same as far as heat goes. Granted, so does my dad, but for him the cornflakes are too spicy.
