"The only way I can control the color on the bottle is by picking the fully ripe red pepper."
Simmons personally taste-tests the sauce when it's in its raw state to ensure it has aged to perfection.
"I put a little bit on the tip of my tongue and keep it there and roll it around a little bit for you know 30 seconds or so and then spit it out," he says.
"You don't want to actually swallow the mash and the seeds. It's pretty hot. It's got a pretty good burn."
He takes the process very seriously.
"I'm only as good as the last bottle we produced as far as the consumers are concerned," he says.