Farm to Table

I’ve been told more than once I ought to write a book about the many businesses—and a fair amount of hoopla—I’ve been part of over my 63 years. From computer programming and working for the State of Texas, to raising emus, grinding plastics, running logistics in Iraq, and spending years in oilfield sales… I’ve worn a lot of hats.

These days? I like to say I’ve landed my most important role yet—Cabana Boy of Bolicious Jalapeño Salt.

Now, the real green thumb in this story is my wife, Laurie Jo. She’s always had a passion for anything that grows—flowers, landscaping, gardens, you name it. A few years back, she started canning salsa from our homegrown tomatoes and jalapeños. Before long, we had more than enough to keep the whole family stocked year-round.

That’s when things got interesting.

We started experimenting with jalapeño seeds and strains, chasing that perfect, consistent heat. And somewhere along the way—like most ideas that pop into my head—I got to thinking… what if we could take those peppers, dehydrate them just right, and blend them with a high-quality salt?

Turns out, that idea had some legs.

After plenty of trial and error (and a few batches that didn’t quite make the cut), we dialed in the perfect process—getting the grind just right and the flavor balanced just how we wanted it. Before long, Bolicious Jalapeño Salt became a staple in our own kitchen.

We shared it with family and friends, and their reactions told us everything we needed to know—we had something worth sharing.

So we did what any slightly ambitious (or slightly crazy) folks would do… we scaled up the garden, planted more jalapeños than most would consider reasonable, and got to work.

The name? That one’s close to the heart. Laurie wanted to honor our beloved Rottweiler, Bo—who may have looked tough but had a heart as soft as they come. With a little help from our middle child, Bolicious Jalapeño Salt was born.

From our garden to your table—this one’s been a labor of love every step of the way.