1200 Zesty Recipes

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

Backyard Wicked Cran-Raspberry Zombie Nachos

Store Peppers - Wednesday, October 31, 2018

Ingredients

Two 17 1/3 oz. bags of cinnamon sugar pita chips
Hot fudge ice cream topping
1 cup of mini Oreo cookies crushed into coarse crumbs
Candy eyes gummy eyeballs, gummy brains, gummy worms ...
Halloween sprinkles
Instructions
Spread the cinnamon sugar pita chips on a baking sheet or serving tray
Microwave the hot fudge according to package directions and drizzle over chips
Sprinkle crushed Oreos over chips
Spoon 'globs' of Backyard Wicked Cran-Raspberry Hot Pepper Jam over chips
Add candy eyes and/or gummy candy
Finally, add Halloween sprinkles and serve!!!.

Cajun Power Garlic Butter Shrimp

Store Peppers - Tuesday, October 30, 2018

INGREDIENTS:

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add Cajun power Garlic Sauce to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.

Heartbreaking Dawns Jalepeno Pineapple Pulled Pork Pizza

Store Peppers - Monday, October 29, 2018

INGREDIENTS:

For pizza dough 1 (0.75 ounce) packet rice yeast 1 1/3 cups warm water 3 1/2 cups all purpose flour 2 teaspoons kosher salt 1 teaspoon granulated sugar 2 Tablespoons extra virgin olive oil
For pizza: 1/3 cup Jalepeno Pineapple Hot Sauce 1 1/2 cups shredded mozzarella cheese 1 cup pulled pork 2-3 slices bacon, cooked until crisp 1/2 cup pineapple tidbits 1 jalapeño, thinly sliced

DIRECTIONS:

For pizza dough: Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Stir in the yeast water. Knead with the dough hook or by hand on a well floured surface for about 5 minutes. If using the stand mixer, once finished kneading, remove dough from bowl and shape into a large ball by hand.
Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.
For pizza: Preheat oven to 450 degrees F.
Spread Jalepeno Pineapple Hot Sauce on rolled out pizza dough. Top with half of mozzarella, then pulled pork, bacon, pineapple, and jalapeno. Top with remaining mozzarella. Bake for 10-12 minutes, or until dough is cooked and cheese is bubbly. Remove from oven and sprinkle with fresh cilantro. Slice and serve.

Longhorn Jalapeno Dip Eye of the Newt Deviled Eggs

Store Peppers - Sunday, October 28, 2018

Ingredients

  • 12 eggs
  • 2 tablespoon Longhorn Jalapeno dip
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 tablespoon prepared yellow mustard
  • 2 drops green food coloring, or as needed
  • 1 (6 ounce) can sliced black olives, drained

Directions

  1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
  2. Remove the yolks from the eggs and place them in a bowl. Mix in the Longhorn Jalapeno Dip, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.



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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