SAN ANTONIO -- A couple ventured out on their own in the food market to create their company, Humble House.

When making a batch of "ancho" and "morita" hot sauces, they said they start with only the freshest ingredients.

Humble House co-owner Luis Morales said they add salt, balsamic vinegar, soy sauce, raisins and tamarind.

“We make a base. All of these ingredients are in here,” Morales said.

Morales said he doesn't know exactly how long their aging process is.

“The longer the better. We’re always trying to see how long we can age it,” Morales said.

Heat it to a boil, then puree to make sure none of the dried chilies make the next step.

“Now, we have a really nice sauce,” Morales said.

From humble beginnings was grown Humble House.

Luis and Marsha Morales first got their start making cheeses and pesto sauces at the local farmers market.

“We were considered the pesto people,” Humble House co-owner Marsha Morales said.

It wasn’t until they won third place at HEB’s ‘Quest for Texas' Best’ contest that they were able to create their line of hot sauces.

Once the hot sauce is fully cooked and cooled, the bottling process starts.

They can push out 20 bottles in a minute of any of their hot sauces.

“It’s good to know that we built something from the ground up that we will be able to pass on to our kids,” Marsha Morales said.

Once bottled, their team of three seals the tops and it’s off to be sold.

Their sauces are expected to be available at HEB next year.