[capt. norm]

I love Cheladas but prefer one made at the bar, or make my own: Beer, juice of two lemons or three limes, generous splash of Worcestershire, light sprinkle of soy sauce, tablespoon of red chile sauce and black pepper medium grind.

I'm going pick up the ingredient at the grocery store on the way home tonight and try your recipe.

Sounds a lot better than the canned stuff.

[La Lydia]

I don’t know where you live, but if you can get it, for the chile sauce I recommend “Salsa Bufalo Original” or Goya’s Salsitas “Chile de Arbol.” Tabasco will do in a pinch, but it’s not the same.