Haunted Harvest with Ghost Pepper

• Heat: Very High – A slow-building burn from habanero and smoked ghost that hangs on.
• Fruit Notes: Medium – Apple cider adds a juicy, mellow sweetness to balance the fire.
• Sweetness: High – Brown sugar and squash bring a rich, caramelized flavor.
• Smoke: Medium – Chipotle and smoked ghost add that perfect smoky note.
• Saltiness: Low – Light salinity helps keep the flavor well-rounded.
• Tang: Medium – Aged mash and vinegar give it some extra zip.

• Burgers
• Steaks
• Roasted chicken
• Pork loin
• Grilled mushrooms
• Fall vegetables
• Mac & cheese
• Sandwiches and wraps

Every Fraktured Sauce begins the same way.

• Peppers are harvested, then ground into mash.
• Mash is fermented and aged using a dry-salt method, not brine.
• All pepper mash is aged for a minimum of one year, often longer.
• Aging is intentional, allowing flavor to round, mellow, and fully develop.
• The natural body created through aging eliminates the need for gums or fillers.
• Every sauce begins with this aged pepper mash; flavor differences come only from added ingredients, never shortcuts.

• Bill Moore's Hot & Spicy Review of Haunted Harvest with Ghost Pepper!
• Kevin Stadler's "Tasting the Heat" review of Haunted Harvest with Ghost Pepper!
• "Harmon Heat's" Review of Haunted Harvest with Ghost Pepper (and Twisted Ginger)!