1200 Zesty Recipes

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

Reaper of Sorrow HOT Wing Recipe

Christina Toomey - Thursday, August 31, 2017


  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and Born To Hula Reaper Of Sorrow Carolina Reaper Sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Check out all of our great sauces and spices at www.Peppers.com
Born To Hula Reaper Of Sorrow Carolina Reaper Sauce

Dave’s Gourmet Butternut Squash Cheesy Chicken and Rice Casserole

Store Peppers - Wednesday, August 30, 2017

  • 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 2 ounces mixed vegetables
  • 4 skinless, boneless chicken breast half (about 1 pound)
  • 1/2 cup shredded cheddar cheese
  • 2 cups Dave's Gourmet Butternut Squash Pasta Sauce
Heat the oven to 375 degrees F. Stir the soup, water,Dave's Gourmet Butternut Squash Pasta Sauce, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Green Bandit Cilantro Taco Salad

Store Peppers - Tuesday, August 29, 2017

  • 4 flour tortillas (8 inch)
  • 1 Tbsp. chili powder, divided
  • 3/4 lb. extra-lean ground beef
  • 1 cup matchlike carrot sticks
  • 1/2 cup plus 2 Tbsp. Thick & Chunky Salsa, divided
  • 2 Tbsp. Light Mayo Reduced Fat Mayonnaise
  • 4 cups tightly packed torn salad greens
  • 1 large tomato, chopped
  • 1/2 cup Mexican Style 2% Milk Finely Shredded Four Cheese
  • 1 Tbsp. Green Bandit Cilantro Hot Sauce
  • Heat oven to 425°F.
  • Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  • Meanwhile, brown meat with carrots and remaining chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup salsa; cook and stir 2 min. or until heated through.
  • Mix mayo and remaining salsa in large bowl. Add salad greens and tomatoes; mix lightly. Spoon into tortilla shells; top with meat mixture, cheese and Green Bandit Cilantro Hot Sauce .

Marlyland Crab Cakes with Terrapin Ridge Farms Sriracha Horseradish

Store Peppers - Monday, August 28, 2017

  • 1 lb fresh lump crab meat
  • 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon Old Bay seasoning
  • 1 teaspoon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce
  1. In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
  2. In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
  3. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
  4. Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
  5. Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately with Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce.

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."

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"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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