I have never, to my knowledge, had anything with capers in it so when I saw a couple of jars of Lemon Caper Sauce at a price so low I couldn't buy the lemons, much less the capers, I had to buy some. I was thinking of using it tonight with some pork tenderloin medallions but then I tasted the sauce. Oh my, it's too salty! The ingredients listed are: water, onions, chicken base (chicken meat including chicken juices, salt, potato flour, flavorings, carrot powder, tumeric), extra virgin olive oil, parsley, capers, garlic, modified food starch, lemon juice concentrate, sugar, salt, citric acid, spice My question is how can I tone down the salt so I can actually use this stuff? It didn't taste horrible, just way too salty for me. Thanks!