So I’m checking out Facebook on my iPhone for pictures of my grandsons in Nebraska and there’s a picture posted by my friend Capt. Donnie of the most beautiful ice chest full of speckled Gulf trout I’ve seen in forever! The caption reads “limit of trout before noon!”(Location: Queen Isabella Causeway, which runs between SPI and Port Isabel Texas) My mind jumps to my hot-sauce concoction of crushed
chili pequins, fresh ripe lime juice and garlic-salt, all organic. This blend (my secret) of organically grown spices, peppers and lime juice can’t be beat when added to seafood either as a marinade or as a hot-sauce after the seafood is cooked. Chicken wings tossed in my hot-sauce are awesome. Anywhere you use some lime or “Tabasco” style hot sauces to spice up your food and wake up your taste buds “Peliga Sauce” rules! We're in the first stages of bottling “Peliga Sauce” and marketing it to the world. What we have going for us is the readily available organic ingredients, I live on an organically operated farm, a strategically located business, on the border with Mexico (imported organic limes), in the sub-tropical Rio Grande Valley of Texas, and a product that everyone will love.
