Out there in Driftwood, Texas since 1967. To our original recipe bar-b-que sauce, at Lauren's suggestion, we have added just the right amount of imported habanero pepper sauce to give this recipe a kick that is spicy enough to bring added flavor to one's bar-b-que, but not too spicy to enjoy time and time again. In 1967, my father and mother, Thurman Roberts, Sr. & Hisako T. Roberts, started the Salt Lick Bar-B-Que restaurant on the ranch where he was born and raised. Why did they choose Salt Lick for its name? It so happened that not only was that a popular gathering place for the local ranchers but it was also an attraction to the local deer that herded around to lick salt and minerals found in the large rocks. Thus was born The Salt Lick. Everything was done with their own hands - building and cooking with care and love resulting in a pride in it's quality and the satisfaction of a job done right. We continue that tradition and bring this offering. Please enjoy as it would make them very proud and you very happy! Sincerely, M. Scott Roberts.

Soybean Oil, Sugar, Distilled Vinegar, Prepared Mustard (water, Distilled Vinegar, Habanero Pepper Sauce (habanero Peppers, Carrots, Lime Juice, Vinegar, Garlic, Salt) Mustard Seed, Salt, Tumeric, Spices), Worchestershire Sauce, (vinegar, Molasses, Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chile Pepper Extract), Water, Salt, Spices And Xanthan Gum.

Shake well before each use. Separation is normal. Keep refrigerated after opening.