1200 Zesty Recipes

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

The Walking Dead’s Bloodiest Vegetable Beef Soup Recipe

Store Peppers - Sunday, October 22, 2017


  1. Heat olive oil in a large pot over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes.
  2. Add the tomatoes, Tabanero The Walking Dead AMC's Bloodiest Mary Mix, vegetables & soup mix. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.

Torchbearer Zombie Apocalypse Chicken Nacho Dip Recipe

Store Peppers - Saturday, October 21, 2017


  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 pound Velveeta cheese, cubed
  • 2 large chicken breasts, cooked & shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons Torchbearer Zombie Apocalypse Hot Sauce
  • 1 cup black beans, rinsed and drained
  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and Torchbearer Zombie Apocalypse Hot Sauce into a slow cooker.
  2. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
  3. Stir in the black beans, and cook 15 more minutes to reheat. Serve with tortilla chips!

Born to Hula Harvest Spicy Pumpkin Seeds

Store Peppers - Friday, October 20, 2017



  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Combine the margarine, salt, garlic salt, Born to Hula Harvest Hot Sauce, and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
  3. Bake for 1 hour, stirring occasionally.

Hellacious Chicken Quesadilla Recipe

Christina Toomey - Friday, October 20, 2017


  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1/2 cup High River Sauces Hellacious Hot Sauce
  • 1/4 teaspoon garlic, finely minced
  • 8 (9 inch) flour tortillas
  • 2 cups shredded Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
  3. Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir High River Sauces Hellacious Hot Sauce and garlic into chicken.
  4. Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
  5. Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
Check out all of our great sauces and spices at www.Peppers.com
High River Sauces Hellacious Hot Sauce

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