1200 Zesty Recipes

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

Pucker Butt’s Gator Squeezin Hot Sauce Chili Burgers

Store Peppers - Friday, November 30, 2018

 

Ingredients

Directions

  1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, Pucker Butt’s Gator Squeezin Hot Saucesalt and pepper. Form 8 balls out of the meat, and flatten into patties.
  3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Cajun Power Spicy Garlic Bacon and Cheddar Stuffed Mushrooms

Store Peppers - Thursday, November 29, 2018

INGREDIENTS:
DIRECTIONS:
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps. Chop the stems.
  4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, Cajun Power Spicy Garlic Pepper Sauce and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
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Angry Goat Pepper Co. Pink Elephant Cranberry & Ghost Pepper Red Wine Cranberry Sauce

Store Peppers - Wednesday, November 28, 2018

Ingredients
Directions
  • In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally.
  • Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).
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Ed’s Red Fried Oyster Mushrooms

Store Peppers - Tuesday, November 27, 2018

Ingredients

12 ounces oyster mushrooms, layers divided or cut into large pieces
2 tablespoons butter
4 cloves garlic, unpeeled
2 green onions, chopped
A pinch each of black pepper and salt
Directions
Melt 1 tablespoon butter in a non stick skillet.
Add in garlic and place the mushrooms in a single layer.
Cook until their bottom is golden, for 2-3 minutes. Turn them over so that both sides get golden.
Add in chopped green onions, salt and black pepper, and Ed’s Red “An Oyster’s Best Friend” XX Hot Sauce
Cook until tender and transfer them in a bowl.
Repeat the same steps for the remaining mushrooms.
Serve when they are still hot.



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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