The Full Pint Podcast interviews Evan Price and Brad Kominek of Noble Ale Works in their latest epoisode. I havent heard the whole episode yet, but they talk about Naghty Sauce.
http://thefullpint.com/podcast/full-pint-podcast-episode-005-evan-price-brad-kominek-noble-ale-works-part-1/
Enjoy!
I brewed one of my best beers with Centennial and Mosaic (IPA).
I am currently fermenting two beers (IPA's) with the folloing hops:
#1 Columbus (bitter hop) and loads of Azacca (both late additions and dry hop).
#2 Columbus / Simcoe / Amarillo (all as bitter hop) (Simcoe and Columbus as dry hop)
Is there really a need to boil it? Pasteurize (High) would probably kill 99% of all the bacteria. I've heard that fruit tend to change its taste after boiling.