1200 Zesty Recipes

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

Andy Roo’s Cajun Garlic Fried Fish

Store Peppers - Monday, June 18, 2018

  • 2 eggs, lightly beaten
  • 1-1/2 cups crushed saltines (about 45 crackers)
  • 2 pounds whitefish fillets, cut in half lengthwise
  • Oil for frying
  • Andy Roo's Cajun Garlic Seasoning
  • Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Sprinkle Andy Roo's Cajun Garlic Seasoning on both sides of fillets. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels.
  • In a small bowl, combine the tartar sauce ingredients. Serve with fish.
  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon finely chopped onion
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Spooky Dill Pickle Bacon Bloody Mary

Store Peppers - Saturday, June 16, 2018

  • fresh lime juice
  • Tajin seasoning, garlic pepper or whatever you prefer


  • 2 Tablespoons dill pickle juice
  • 2 oz Bakon Vodka
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1/2 oz fresh lime juice
  • Spooky Dill Pickle Bloody Mary Mix
  • Optional garnishes: dill pickle, celery, bacon, olives, cocktail onions


  • Dip the rim of a 16 oz wide-mouth mason jar into fresh lime juice and then into the seasoning of your choice.
  • To the glass add dill pickle juice, Bakon vodka, Worcestershire, Tabasco and lime and give it a little stir. Fill the glass to the top with ice and fill with Spooky Dill Pickle Bloody Mary Mix . Use a spoon to stir several time and get everything mixed. Add garnishes and serve immediately.
  • Note: Use dill pickle juice from pickles you love. This is important since the pickle flavor does come through.
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Texas Rib Rangers Deviled Egg Salad Recipe

Christina Toomey - Friday, June 15, 2018


  • 12 eggs, hard boiled and peeled
  • 1/2 cup chopped celery
  • 3 tablespoons Texas Rib Rangers Range Relish Bread & Butter Jalapeños
  • 3 tablespoon yellow mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar (more or less to taste)
  • 1/2 teaspoon paprika (more or less to taste)
  • salt and pepper to taste
  1. Chop the eggs coarsely and put them into a large bowl. Add the celery & Texas Rib Rangers Range Relish Bread & Butter Jalapeños.
  2. In small bowl, mix together the mustard, mayo & vinegar. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper, adjust seasonings to taste. Best served chilled.

Puckerbutt Bacon Me Crazy Ranch Chicken Skewers Recipe

Christina Toomey - Thursday, June 14, 2018


  • 1/2 cup ranch dressing
  • 2 tablespoons Puckerbutt Bacon Me Crazy Pepper Sauce
  • 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 24 (1-inch) pieces red onion
  • 12 slices thick cut bacon
  • salt and black pepper to taste
  • 12 (6 inch) bamboo skewers, soaked in water for 2 hours
  1. Whisk together ranch dressing and Puckerbutt Bacon Me Crazy Pepper Sauce in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  4. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. Thread a second piece of onion onto the end of the skewer. Repeat for all twelve skewers.
  5. Season chicken skewers with salt and pepper as desired. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with Bacon Me Crazy Ranch Dressing as a dipping 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."

"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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