• A bottle of Mastodon Thai Chili Miso hot sauce with a white label and red cap, shown on a white background.
  • A bottle of hot sauce shown from the back, featuring a black cap, clear glass bottle, vibrant orange-red sauce inside, and a white nutrition facts label on a white background.
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Mastadon

Mastadon: Thai Chili Miso Hot Sauce - Hot Ones Season 31

Mastadon: Thai Chili Miso Hot Sauce - Hot Ones Season 31

10 in stock

$12.00
$12.00
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Mastadon Thai Chili Miso Hot Sauce is an umami-packed artisan condiment that merges Southeast Asian chili heat with traditional Japanese fermentation. Seen on Season 31 of Hot Ones in position #6, and built upon a foundational blend of aged Sweet Brown Miso and charred Roasted Red Pepper, it delivers a thick, savory body without gums or fillers. It is an All-Natural, Extract-Free sauce powered by Thai Chili Mash, balanced with a sharp, dual-acid kick from Rice Vinegar and Red Wine Vinegar.

5 ounces

✅ In stock

Mastadon Thai Chili Miso Hot Sauce is an umami-packed artisan condiment that merges Southeast Asian chili heat with traditional Japanese fermentation. Seen on Season 31 of Hot Ones in position #6, and built upon a foundational blend of aged Sweet Brown Miso and charred Roasted Red Pepper, it delivers a thick, savory body without gums or fillers. It is an All-Natural, Extract-Free sauce powered by Thai Chili Mash, balanced with a sharp, dual-acid kick from Rice Vinegar and Red Wine Vinegar.

5 ounces

The sauce opens with a crisp, tangy double-vinegar punch of Rice Vinegar and Red Wine Vinegar, quickly giving way to a rich, salty umami depth from Sweet Brown Miso. The savory notes of aged Soybeans and Koji Culture are softened by the sweet, charred flesh of Roasted Red Pepper. It finishes with the bright, biting, grassy fruitiness distinctive of whole Red Thai Chili Peppers.

Ramen & Noodle Bowls: Stir directly into tonkotsu, miso, or vegetable broth for a savory koji umami and Thai chili kick.

Gyoza & Dumplings: Use as a standalone dip or blend with sesame oil for a tangy fermented miso and red pepper punch.

Grilled Flank Steak & Skewers: Brush over sizzling meat to accentuate the char with salty brown miso and roasted pepper depth.

Fried Rice & Stir-Fries: Toss with wok-seared grains and vegetables to impart a bright vinegar snap and lingering chili heat.

Roasted Brussels Sprouts & Cauliflower: Glaze hot veggies right out of the oven for a deeply savory, spicy, caramelized crust.

Hot 7 out of 10

Thai Chili Mash (Red Thai Chili Peppers, Salt, Vinegar), Rice Vinegar, Roasted Red Pepper, Sweet Brown Miso (Deep Well Water, Organic Brown Rice, Organic Soybeans, Sea Salt, Organic Sea Vegetables, Koji Culture), Red Wine Vinegar.
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