El Presidente:             La Una:

"What about Big Jeff, el cabesa cocinero?" you ask?    "What about this Salsa Picante?"           

Back in the early '70s I developed a taste for Thai, Vietnamese and Szechwan dishes.  The ability of the Thai Chile to got along with anything I put it on and struck me as almost perfect.  Three of those stingers could cure a Cambodian monkey.  Fish?  Game?  YES!

Then I found King Habanero Red (the Savena).  I was ecstatic; the best peppers I ever tasted and HOTT!

So I experimented for two years to develop a gourmet, all natural salsa picante that would have a unique taste and texture, and a universal appeal.  I tried various tropical fruits and failed miserably.  Oh they tasted wonderful, but I had to eat it all right now.  It wouldn't keep.

It's a miracle that I'm not this wide.  It probably helps that I don't sit much.

Well, I have people in South Georgia and one day one of them was talking about peeling a Vidalia Onion and eating it like an apple and all the hair stood up on the back of my neck. 

I had some sent to me and went to work.  I tried it my self.  Good!  I had my wife try it.  Great!  My kid's tried it.  "Hey Dad, that's not too bad."  That's high praise coming from teenagers.

I had my friends and neighbors try it.  Wow!  Awesome! and then the magic words: " Where can I buy some of this, big guy?" 

This website is the front door to my Online Store Sweet and Sassy Salsa: and a place for me to pontificate at great length about the topic of the day.  Kiss me on my ego.

The Vidalia Onion is a perfect match to the Habanero pepper and the result is Sweet and Sassy Salsa, Barbecue Sauce and Hot Sauce.  It stands by itself without preservatives and chemicals.