Salce, a locally owned and operated hot sauce company, has opened a certified commercial kitchen in Queen Creek.
The 650-square-foot facility is dedicated exclusively to Salce’s hot sauce production, allowing the company to scale operations, try new ingredients and maintain control over its manufacturing process.
“As the only hot sauce being crafted, bottled, and sold in Queen Creek, we look forward to representing and serving the community Salce calls home,” stated Jared Beauchamp, chief spice officer for Salce, in a press release. “Owning every step of our production allows us to rapidly iterate, experiment with fresh ingredients and bring new flavors to market faster than ever.”
The new kitchen enables Salce to obtain gluten-free, vegan and dye-free certifications, making its sauces more accessible to a wider audience.
Additionally, the facility meets safety and regulatory standards, including certification for acidified foods manufacturing and licensure as a food establishment for food production with a hazard analysis critical control point variance, the release continued.
“This is more than just a kitchen — it’s a statement of our commitment to excellence,” Beauchamp stated. “By handling every aspect of production ourselves, we can guarantee freshness, maintain our signature flavor profiles and continue pushing the boundaries of what hot sauce can be.”
With this expansion, Salce plans to launch multiple new hot sauce flavors in 2025, which currently include Pineapple Anaheim, Pineapple Jalapeño, Honey Habanero, Watermelon Fresno and Raspberry Chipotle.
A grand opening event is planned for later this spring and fans of Salce will get an exclusive look at the brand’s continued growth and innovation.
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