Owner and operator Deja Hart on the bottling line.
The original Rhed’s Hot sauce (second from left) was followed by six other flavors and one more is in development.
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.
The black garlic and chile-infused maple syrup can be used as a marinade, in salad dressings and many other applications.