1200 Zesty Recipes

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

Cholula Mac & Cheese Kickers

Store Peppers - Tuesday, January 31, 2017


  • 1 box macaroni and cheese
  • butter and milk, as called for on the mac and cheese box
  • 4 ounces cheddar cheese, shredded
  • 1 1/2 cups bread crumbs
  • 1 tablespoon paprika
  • 1 cup Cholula Original Hot Sauce
  • olive oil for frying
  • spicy ranch dressing (optional)
  1. Follow directions on box to make mac and cheese. Stir in shredded cheese, 1/2 cup of bread crumbs, paprika and Cholula Original Hot Sauce.
  2. Cover mixture and refrigerate 20 minutes or until firm.
  3. Line a cookie sheet with parchment paper. Scoop mac & cheese into 1/4 cup size balls, roll in remaining breads crumbs, place on cookie sheet and freeze for 30 minutes.
  4. In a heavy saucepan, heat 3 inches oil to 375°F. Fry balls in hot oil in small batches 1 to 2 minutes or until golden brown. Drain on paper towels.
  5. Serve hot with spicy ranch dressing.

CaJohn’s Chipotle Cheese Boats

Store Peppers - Monday, January 30, 2017


1 can whole pickled jalapeño peppers
3/4 lb. sharp aged cheese – grated
2/3 cup cream cheese
1/4 cup half & half
Chipotle Powder


Drain & rinse pickled jalapeños. Slice off stem end of pepper, then slice in half lengthwise & remove seeds. Mix cheese, cream cheese, half & half and CaJohns Chipotle Select Hot Sauce together, then stuff jalapeño halves with this mixture. Sprinkle with a bit of chipotle powder & serve.
Grilled Option Slice large fresh Jalapeños and remove seeds and veins. Stuff with cheese mixture, place on grill rack. Grill covered until cheese is bubbly. Sprinkle with a bit of chipotle powder & serve.

Crazy Jerry’s Chuck Roast Taco Recipe

Christina Toomey - Saturday, January 28, 2017


  1. Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the Crazy Jerry’s Biker Trash Crankcase Salsa over the beef, followed by the beef broth.
  2. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Gator Hammock Gator Sprinkle Wings

Store Peppers - Friday, January 27, 2017


  • Cut wings into 3 pieces, discarding tip ends. (You can save tips to make broth for soups or gravy.) Take the desired pieces and season both sides with Gator Sprinkle. For best results refrigerate at least 24 hours or more before cooking. Place wings on a baking pan, bake for 20 minutes at 400 deg. then reduce heat to 350 deg. for remaining 20 minutes or until tender. For deep frying, cook 5 minutes at 350 deg. After cooking, place wings into a large bowl and pour Gator Sauce over wings. Cover bowl, shake will a few seconds, then serve.

What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

"Probably the most unique store in this part of the country."

"First-prize winner at the Fiery Foods Show was Peppers’ Georgia Peach and Vidalia Onion."

"For lovers of hot sauce, this place is heaven."

"Chip has also created a museum of hot sauces … If you want to have a hot time in Dewey Beach, Delaware."

"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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