1200 Zesty Recipes

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

Hot Headz Serrano Red Chili Hot Sauce Spicy Chicken Soup

Store Peppers - Sunday, December 09, 2018

Ingredients

  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons Hot Headz Serrano Red Chili Hot Sauce
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Directions

  1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, Hot Headz Serrano Red Chili Hot Sauce, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Eagle Wingz Shak Redemption Soft-Shell Crab Sandwich

Store Peppers - Wednesday, December 05, 2018

Ingredients
For the tartar sauce:
1/2 cup mayonnaise
1 Tbs. minced red onion
1 Tbs. finely chopped dill pickle
1 Tbs. rinsed and finely chopped capers
1 Tbs. thinly sliced fresh chives
1-1/2 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
For the Crabs:
1/4 cup all-purpose flour
1/4 cup medium-grind yellow cornmeal
Kosher salt and freshly ground black pepper
4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning)
2 Tbs. canola or vegetable oil
1 Tbs. unsalted butter
To Assemble:
4 slices white sandwich bread, toasted
4 large leaves Bibb lettuce
4 to 8 slices ripe tomato
Preparation
Make the sauce:
In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and Eagle Wingz Shak Redemptions. Set aside.
Cook the crabs:
In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging). Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
Assemble the sandwiches
Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and enjoy!!!

Karma Meatloaf

Store Peppers - Tuesday, December 04, 2018

Ingredients
•1 lbs. 90% lean ground beef or meatloaf mix •¾ cup Tomato Ketchup Mixed with 1 tablespoon Karma Curry Hot Sauce •2 Oz. plain breadcrumbs (about ½ cup) •2 Oz. grated Parmesan cheese (about ½ cup) •2 raw egg •1 teaspoon finely minced parsley
Preparation
Preheat oven to 350 F Combine breadcrumbs and Ketchup and Karma Curry Hot Sauce in a large bowl. Stir to combine. Add egg to bowl and stir in. Incorporate all remaining ingredients. Turn the bowl out onto a non-stick or greased pan and form a 3” by 8” loaf. Glaze with additional Tomato Ketchup andKarma Curry Hot Sauce if desired. Bake in preheated oven until the internal temperature at the center of the loaf reaches 160 F (approximately 50-60 minutes).
Let rest for 10 minutes and serve sliced meatloaf with mashed potatoes.
Leftovers
Meatloaf makes great sandwiches! Cube meatloaf and use in lasagna or toss with cherry tomatoes and garlic in penne. Also, a great appetizer that can be served on toothpicks!

Dave’s Basil Chicken Fettuccine

Store Peppers - Monday, December 03, 2018

INGREDIENTS:
8 ounces fettuccine
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup basil leaves, chiffonade
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup unsalted butter
1/4 cup freshly grated Parmesan
DIRECTIONS:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
Season chicken with Italian seasoning; season with salt and pepper, to taste
Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm
Add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes
Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste
Serve immediately, topped with chicken and garnished with Parmesan and Dave’s Roasted Garlic & Sweet Basil Organic Pasta Sauce



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