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Comments on: Bethlehem’s Best Gourmet New Sauces http://www.hotsauceblog.com/hotsaucearchives/bethlehems-best-gourmet-new-sauces/ Wed, 19 Aug 2009 20:38:24 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Gordon http://www.hotsauceblog.com/hotsaucearchives/bethlehems-best-gourmet-new-sauces/comment-page-1/#comment-39605 Gordon Fri, 02 Jun 2006 15:47:41 +0000 http://www.hotsauceblog.com/hotsaucearchives/bethlehems-best-gourmet-new-sauces/#comment-39605 I agree, I use things that have natrual sweetness and acidity, Like white grapes in my green chile sauce, works real well. I agree, I use things that have natrual sweetness and acidity, Like white grapes in my green chile sauce, works real well.

]]> By: Cheffy http://www.hotsauceblog.com/hotsaucearchives/bethlehems-best-gourmet-new-sauces/comment-page-1/#comment-39570 Cheffy Fri, 02 Jun 2006 11:53:42 +0000 http://www.hotsauceblog.com/hotsaucearchives/bethlehems-best-gourmet-new-sauces/#comment-39570 I agree with the idiology of using fresh sweet fruit in hot sauce manufacture as oposed to sugars for the reason of taste. I think that sugar enhances the taste of fruit but not peppers. But at the same time, mango or papaya fruit enhances the taste of things like garlic and peppers. This is of course a personal preference, but I think that others might agree with me in this area. I am glad to see that companys are trying to provide this sort of product to the public. I know I'll try some for sure! I agree with the idiology of using fresh sweet fruit in hot sauce manufacture as oposed to sugars for the reason of taste. I think that sugar enhances the taste of fruit but not peppers. But at the same time, mango or papaya fruit enhances the taste of things like garlic and peppers. This is of course a personal preference, but I think that others might agree with me in this area. I am glad to see that companys are trying to provide this sort of product to the public. I know I’ll try some for sure!

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