At the beginning of the harvest season, the chilis are greener and therefore, the sauce yields a more muted-red color. Later in the season, the sauce produced is bright red.[1] After the chilis are harvested, they are washed, crushed, and mixed with sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, and Xanthan gum.[15] The sauce is loaded into drums and then distributed into bottles. All drums and bottles are manufactured on-site, to reduce waste and emissions.[14]