A few years ago, Station North resident Harrison Long found himself with piles of habanero peppers. A backyard plant had flourished, and he needed a use for his impressive harvest.
The peppers' extreme heat makes habaneros tough to eat raw, but Long discovered they make a great base for hot sauce.
After a couple years of making sauce for friends and family, he partnered up with entrepreneur Kedrick Smith, and in 2015 the Huckle's line of hot sauces was born. The small-batch brand is now for sale at almost 50 local restaurants and retailers, and it's not alone.
Here, and on a national level, craft hot sauce is having a moment. Baltimore-area makers are on the rise,...