Hot Shiitake

• Heat: Very High – Starts mellow, then ramps up with a smoky Reaper crawl.
• Fruit Notes: Low – Tomato adds quiet support in the background.
• Sweetness: Low – Carrot and tomato offer a touch of natural sweetness.
• Smoke: Medium – Smoked peppers and shiitake add deep, earthy smoke.
• Saltiness: Medium – Balanced just right to carry the savory notes.
• Tang: Medium – Vinegar and tomato provide a clean, rounded tang.

• Ramen
• Smashburgers or roast beef sliders
• Mushroom risotto
• Loaded tater tots
• Grilled cheese
• Bloody Marys (trust us)
• Crispy skin chicken thighs
• Add to ketchup, marinara or cocktail sauce
• Cheesesteaks

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 Reviews" of Hot Shiitake!
• Kendal Stadler's "Tasting the Heat" Review of Hot Shiitake!
• "Harmon Heat's" Review of Hot Shiitake!