1200 Zesty Recipes

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

Beach Days Buffalo Chicken Salad Recipe

Christina Toomey - Friday, June 30, 2017

Ingredients:

Directions:
  1. Toss diced chicken with celery, ranch dressing and Beach Days Garlic Habañero Hot Sauce.
  2. Season with Black Pepper.
  3. Chill until ready to eat and Enjoy!
Check out all of our great sauces and spices at www.Peppers.com.
Beach Days Garlic Habañero Hot Sauce

Woody’s Beach Party Clams Casino Recipe

Christina Toomey - Thursday, June 29, 2017

INGREDIENTS:

  • 12 medium (2 1/2-inch) hard-shelled clams, shucked and the bottom shells reserved
  • 6 ounces bacon, finely diced
  • 1 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon freshly grated Parmesan
  • Clamlube Beach Party Spice Wave Nirvana Hot Sauce, to taste
DIRECTIONS:
  1. Shuck clams from shell. Clean shells thoroughly. Place each clam onto a clean 1/2 shell; set aside.
  2. Preheat broiler for medium heat.In a large skillet, cook 6 ounces diced bacon over medium-high heat, stirring, until fat has rendered and bacon is browned and crisp, about 7 minutes. Lower heat if skillet gets too hot and begins to smoke.
  3. Stir in bread crumbs and Parmesan to evenly coat in bacon fat and cook, stirring and tossing, until bread crumbs are lightly toasted, about 3 minutes. Transfer to a bowl to cool. Season very lightly with salt and pepper.
  4. Spoon 1 teaspoon of mixture onto the top of each clam, and add one 1 inch piece of bacon on top and 2 drops of Clamlube Beach Party Spice Wave Nirvana Hot Sauce.
  5. Place the clams on a broiler pan and place under broiler about 4 inches from the heat. Broil for 8 to 12 minutes or until desired crispness of bacon is achieved.
Check out all of our great sauces and spices at www.Peppers.com
Clamlube Beach Party Spice Wave Nirvana Hot Sauce

Slap Ya Mama Cajun Fried Shrimp

Store Peppers - Wednesday, June 28, 2017

Ingredients

How to Make It

  1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
  2. Whisk together milk, egg, mustard and 1 tbsp Slap Ya Mama Cajun Seasoning Original Blend . Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
  3. Combine fish fry mix and 1 tbsp Slap Ya Mama Cajun Seasoning Original Blend . Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
  4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
Visit us at www.peppers.com

Dave’s Baja Shrimp Tacos w/ Creamy Slaw Recipe

Christina Toomey - Tuesday, June 27, 2017

INGREDIENTS:

For the slaw:
  • 1/4 cup mayonnaise
  • 1/4 cup Dave's Gourmet Creamy Roasted Jalapeño Hot Sauce
  • 1 tablespoons apple cider vinegar
  • ¾ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 cups thinly sliced red cabbage (about 6 oz.)
  • 2 cups thinly sliced green cabbage (about 6 oz.)
  • ⅓ cup chopped fresh cilantro
For the tacos:
  • Vegetable oil
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 pound large shrimp, peeled and deveined
  • 8 (6 inch) flour tortillas, warmed
  • lime wedges, hot sauce, and sliced scallions, for serving
DIRECTIONS:
  1. Prepare the Slaw: Whisk together mayonnaise, Dave's Gourmet Creamy Roasted Jalapeño Hot Sauce, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.
  2. Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in egg until just combined.
  3. Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
  4. Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
 


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."

Subscribe To Our Newsletter

Signup for our newsletter to receive regular Peppers.com news, specials and promotions.


TOP