1200 Zesty Recipes

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

Marconi Jalapeño Souffle Recipe

Store Peppers - Sunday, April 30, 2017


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. Whip the eggs in a small bowl and pour into the baking dish. Layer with Marconi Nacho Jalapeño Slices. Top Marconi Nacho Jalapeño Slices with the cheese. Top cheese with more jalapenos.
  3. Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

Terrapin Ridge Ultimate Twice Baked Potato Recipe

Store Peppers - Saturday, April 29, 2017


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, Terrapin Ridge Bacon Aioli Squeeze Garnishing Sauce, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

Big Bob Gibson Grilled Barbecue Chicken and Potato Kabobs

Store Peppers - Friday, April 28, 2017


1lb baby red potatoes, quartered
1/2cup water
1/4cup olive oil
1teaspoon salt
1/2medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)


  • Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
  • In large bowl, mix 1/4 cup olive oil, the Big Bob Gibson Bar-B-Q Seasoning And Dry Rub and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with Big Bob Gibson Bar-B-Q Championship Red Sauce ; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places.



​Fifty Shades of Oyster & Bacon Pie Recipe

Christina Toomey - Thursday, April 27, 2017


  • 1/2 pound bacon
  • 1 double crust ready-to-use pie crust
  • 1 (10-ounce) packages frozen chopped spinach, defrosted
  • 1/4 cup chopped green onions
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 1/4 cup Fifty Shades Of Heat Hot Sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 24 oysters, shucked with liquid reserved
  • 1/2 teaspoon seafood seasoning, or more to taste
  1. Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
  3. Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the spinach, green onion & garlic to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl.
  4. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream, Fifty Shades Of Heat Hot Sauce and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms.
  5. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Top with Parmesan cheese and cover with the remaining crust.
  6. Bake in the preheated oven until golden brown, about 30 minutes.

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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