Photo by Erin McGinn
Owner and operator Deja Hart on the bottling line.
Photo by Erin McGinn
The original Rhed’s Hot sauce (second from left) was followed by six other flavors and one more is in development.
Photo by Erin McGinn
Hart uses a 40-gallon stainless kettle where she cooks various sauces before they get puréed with a giant hand-held blender. Then the bottling begins.
Photo by Erin McGinn
The black garlic and chile-infused maple syrup can be used as a marinade, in salad dressings and many other applications.
