Unlike the standard "red" hot sauces that make any food they are added to taste like, well, the flavor of the hot sauce, Floyd's Famous HotLime has a tart, crisp but surprisingly understated zip that brings out the best in the existing flavor of foods. Try just a few drops on raw bar oysters, in place of butter as a dipping sauce for lobster, with crab, in guacamole or virtually any Mexican food, in Bloody Marys, with olives, as a marinade or in salad dressings.