Products

We’ve all had the mind and palette numbing salsa that is just way too hot to enjoy. And we’ve all had the little sissy hot salsa that a baby could ...

The habanero gods have smiled on Half Moon Bay, and the result is Iguana Gold, a medium-hot, deliciously tangy habanero and mustard-based Bajan-Wes...

Here at the Bay, we think hot sauce should never be gratuitously hot, forsaking flavor. (We've all been there.) That's why we created Iguana Mean G...

Created among the classics of Belize, Honduras and Costa Rica, Iguana XXX Habanero Pepper Sauce is a hot, classically-styled sauce featuring a 50% ...

The ultimate fra diavolo sauce for firing up all your favorite Italian dishes. This is not your grandma's Italian gravy! Use with mussels, chicken ...

A staple in any Texas pantry - this is all you need for primo fajitas. Works equally great with chicken or beef. Product Info Heat LevelMild Size11...

A cut above the rest in respect to its flavor and satisfaction when applied to beef and fish. A moderate hint of garlic and peppers has winner writ...

Made especially for two kinds of barbecue lovers. Those who love the great taste of hickory and those who cannot eat sugar, but have the desire for...

The #1 selling rub seasoning, once a regional product. Very good on pork, poultry or fish. Product Info Heat LevelMedium Size11.5 oz bottle Ingred...

The great smell of smoked maple wood, the smell is intoxicating. Slowly catching up with pecan. Very good on pork, poultry or fish. Product Info He...

We love our brisket in Texas and brisket loves this rub from John Henry. It's one of a few staples in our house that we use year after year.  Produ...

Grand Champion Winner of the 2005 Houston Livestock Show & Rodeo. A balance of Herb and Garlic Pepper that makes it another winner. Super on ch...

This rub is a winner of cook-offs, across the nation a blend for the ages. The one of a kind taste you will never forget, the flavor stays with you...

Our most recent pickle addition to our catalog, these are pretty special. We ferment garlic until it develops a slightly bitter, sweet and deep uma...