1200 Zesty Recipes

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

Dead Man's Hand Chicken Bacon Ranch Blooming Onion

Christina Toomey - Wednesday, May 23, 2018


  • 1 sweet onion (such as Vidalia®)
  • 1 cup whole milk
  • 1/2 cup water
  • 2 eggs
  • 2 teaspoons salt, divided
  • 1 1/4 cups all-purpose flour
  • 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
  • 2 tablespoons of Dead Man’s Hand Hot Sauce
  • 1/2 gallon peanut oil
  • salt and ground black pepper to taste
  • 2 cups shredded Cheddar cheese
  • 1 cup cubed cooked chicken
  • 4 slices cooked bacon, diced
  • 1/2 cup ranch dressing
  • 1 green onion, minced


  1. Cut 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting 1/2 inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections
  2. Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers.
  3. Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
  4. Whisk flour, ranch dressing mix, Dead Man’s Hand Hot Sauce and 1 teaspoon salt together in a separate bowl.
  5. Preheat oven to 450 degrees F (230 degrees C).
  6. Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
  7. Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals".
  8. Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
  9. Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
  10. Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
  11. Place onion on a baking sheet and top with 1/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of the Cheddar cheese.
  12. Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.

Nachomama’s One-Pan Chicken Burrito Bowls

Store Peppers - Tuesday, May 22, 2018

  • 1 pound boneless skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of diced tomatoes drained
  • 1 15 oz can of black beans drained and rinsed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 2 teaspoons Nachomama's Hot Sauce
  • 1 teaspoon of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups of colby jack monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole
  1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, cumin and Nachomama's Hot Sauce
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
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Backyard Asian Fire Pepper Jam Grilled Salmon

Christina Toomey - Monday, May 21, 2018


  • 4 (4 ounce) fillets salmon
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons thinly sliced green onion
  • 1 1/2 teaspoons brown sugar
  • 1 clove garlic, minced
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon salt
  • half jar of Backyard Asian Fire Pepper Jam


  1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Then Add Backyard Asian Fire Pepper Jam on Top Cover with plastic wrap, and refrigerate for 4 to 6 hours.
  2. Preheat barbecue or gas grill.
  3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking



Gator Hammock Chicken Taco Campfire Foil Pack Recipe

Christina Toomey - Sunday, May 20, 2018


  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds total or 6 ounces each)
  • 1 (15-ounce) can black beans, rinsed and well drained*
  • 1 (14.5-ounce) can fire roasted tomatoes or diced tomatoes with green chilies, well drained
  • 2 cups corn, frozen (no need to thaw; may use fresh in season)
  • 1/4 cup Gator Hammock Hot Gator Sauce
  • 1 packet taco seasoning mix**
  • 1/2 cup shredded Mexican blend or sharp cheddar cheese
  • Optional for serving: cooked rice; chopped avocado or guacamole; tortilla chips, Gator Hammock Hot Gator Sauce; salsa; sour cream
  1. Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the Gator Hammock Hot Gator Sauce & taco seasoning, and toss to evenly distribute.
  2. Tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside. Cut the chicken into bite-size pieces, and evenly distribute the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
  3. Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however, want a tight seal to keep in the juices.
  4. Cook in the hot coals of a campfire until the chicken is opaque , around 40 minutes.

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