1200 Zesty Recipes

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

JD’s Chicken-Bacon Ranch Fries

Christina Toomey - Wednesday, March 21, 2018


  • 1 (32-oz) pkg frozen French fries
  • 1 (1-oz) envelope Ranch dressing mix
  • 2 TBSP Bacon Salt Hickory
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1½ lb chicken tenderloins, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups shredded colby-Jack cheese
  • 8 slices bacon, cooked and broken into 1-inch pieces
  • ½ cup Ranch dressing
  1. Spread fries on a large rimmed baking sheet; sprinkle with 2 TBSP dressing mix, 1 TBSP Bacon Salt Hickory and oil. Toss and spread in a single layer. Bake fries according to package directions.
  2. Meanwhile, coat chicken in 1 TBSP Bacon Salt Hickory. Then melt butter in a large nonstick skillet over medium heat; add chicken and garlic. Cook, stirring occasionally, until chicken is done.
  3. Remove fries from oven, and transfer to a large cast-iron skillet. Reduce oven temperature to 350°F. Top fries with 1 cup cheese, chicken, 1 cup cheese, and bacon.
  4. Transfer skillet to oven, and bake 10 minutes or until cheese is melted. Drizzle with dressing.
Check out all of our great sauces and spices at www.Peppers.com
Bacon Salt Hickory

Tatanka 2 Steak and Egg Tacos

Store Peppers - Tuesday, March 20, 2018

  • 1 pound Skirt Steak
  • 6 Eggs
  • 3 tablespoons Butter
  • Tatanka 2 Hot Sauce
  • 1 bunch Cilantro (chopped)
  • 12 Flour Tortillas
  • Olive Oil
  • Kosher Salt and Pepper
  • Preheat a grillpan to medium-high.
  • Drizzle the steak with olive oil and then season generously with salt and pepper. Grill on either side for 2 to 3 minutes for medium. Set aside to rest.
  • In a medium bowl, use a whisk or two overlapping forks to whip the eggs until combined.
  • In a large nonstick skillet over low heat, heat 1 tablespoon butter until melted, and then add the egg mixture. Swirl a silicone spatula around the pan to move the eggs off of the surface of the pan, forming soft curds of eggs. Add 2 tablespoons of butter and season with a pinch of salt. Just before they finish, remove from pan to a plate to finish cooking on their own.
  • Warm the flour tortillas.
  • Slice the steak against the grain into thin slices. Onto each tortilla, add some steak and eggs. Add a few dashes of Tatanka Hot Sauce and a large pinch of chopped cilantro to serve.

Andy Roo’s Chicken Fried Steak & Gravy Recipe

Christina Toomey - Monday, March 19, 2018


  1. Season meat with 1/4 tablespoon of Andy Roo's Cajun Fried Chicken Seasoning and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper & 1 teaspoon Andy Roo's Cajun Fried Chicken Seasoning. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/2 teaspoon Andy Roo's Cajun Fried Chicken Seasoning, and 1/2 teaspoon pepper; gravy should be quite peppery.

Wet Fart Sausage Stuffed Jalapeño Recipe

Store Peppers - Sunday, March 18, 2018


  • 1 pound ground pork sausage
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup Wet Fart Hot Sauce
  • 1 cup shredded Parmesan cheese
  • 1 pound large fresh Jalapeño peppers, halved lengthwise and seeded
  • 1 (8 ounce) bottle Ranch dressing
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  3. In a bowl, mix the sausage, cream cheese, Wet Fart Hot Sauce and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each Jalapeño half. Arrange stuffed halves in baking dishes.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.


What The Media Says

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"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."

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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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