1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Dave’s Baja Shrimp Tacos w/ Creamy Slaw Recipe

Christina Toomey - Tuesday, June 27, 2017


For the slaw:
  • 1/4 cup mayonnaise
  • 1/4 cup Dave's Gourmet Creamy Roasted Jalapeño Hot Sauce
  • 1 tablespoons apple cider vinegar
  • ¾ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 cups thinly sliced red cabbage (about 6 oz.)
  • 2 cups thinly sliced green cabbage (about 6 oz.)
  • ⅓ cup chopped fresh cilantro
For the tacos:
  • Vegetable oil
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 pound large shrimp, peeled and deveined
  • 8 (6 inch) flour tortillas, warmed
  • lime wedges, hot sauce, and sliced scallions, for serving
  1. Prepare the Slaw: Whisk together mayonnaise, Dave's Gourmet Creamy Roasted Jalapeño Hot Sauce, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.
  2. Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in egg until just combined.
  3. Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
  4. Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

Voodoo Porcus Perfect Bacon Cheeseburgers Recipe

Christina Toomey - Monday, June 26, 2017


  • 3 pounds 80/20 ground beef
  • 1/3 cup heavy cream
  • 6 to 8 dashes Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce
  • 4 dashes Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 kaiser rolls
  • Softened butter, for spreading, plus 2 tablespoons
  • 6 slices white Cheddar
  • 6 slices cooked bacon, halved
  1. Place the beef into a medium mixing bowl. Add the cream, Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
  2. Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
  3. Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
  4. When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.
Check out all of our great sauces and spices at www.Peppers.com
Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce

Lynchburg Grilled Steak Sandwiches with Dilled Horseradish Sauce Recipe

Store Peppers - Sunday, June 25, 2017


  1. Trim any fat from steaks; halve steaks crosswise. Lightly brush steaks with oil; sprinkle with salt and pepper. Grill on the rack of an uncovered grill directly over medium heat for 3 to 4 minutes per side or until desired doneness.
  2. Meanwhile, for horseradish sauce, in a small bowl combine sour cream, Lynchburg Tennessee Whiskey Horseradish Mustard, and snipped fresh dill; set aside.
  3. Remove steaks to a platter. Lightly brush each side of rolls with olive oil. Grill bread 1 minute cut side down. Serve steaks on grilled rolls with Lynchburg horseradish sauce.

Cholula Chili Lime Chicken Recipe

Christina Toomey - Saturday, June 24, 2017


  • 2.5 lbs skin on chicken thighs , deboned
  • 2.5 lbs skin on chicken thighs
  • 1/2 cup fresh lime juice
  • 3 teaspoons fresh lime zest
  • 1/4 cup Cholula Chili Lime Hot Sauce
  • 1/4 cup olive oil
  • 4 tablespoons fresh cilantro , chopped finely
  • 2 Jalapeño, chopped finely
  • 4 garlic cloves , chopped finely
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 1 teaspoon chili powder or to taste
  1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
  2. Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
  3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
  4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and Jalapeño from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

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