I guess after ten posts I should add a comment. Thanks for the positive reviews, although I never shared the sauce recipe with a care either way. I figured if I was on this board long enough eventually I was going to be asked what sauce I used. I think what is more important to the sauce is the MAE process, which most people have picked up on as being an important step.
Concerning the comments about dryness, yeah, add more water assuming you aren't microwaving it too long. At a minimum, the weight of water should be about the weight of the dry seasonings. PizzaHog described it in perfect simplicity: a paste. Although it should be a very moist paste, because it should still be a paste after microwaving. There's a little bit of a balancing act to achieve maximum extraction, but I'm sure you'll extract something no matter what you do.
pacoast, expanding a liquid through the use of a vacuum pump is interesting, but nothing beats good ol' electromagnetic energy to rearrange a few atomic bonds. Part of what microwaving does is denature the pectinmethylesterase enzyme that comes standard with onion and garlic to help prevent your sauce from gelatinizing.