1200 Zesty Recipes

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

Hank Sauce Spicy Fried Chicken Wings Recipe

Store Peppers - Saturday, February 17, 2018

Ingredients:

  • 1 (8 ounce) bottle Hank Sauce Herb Infused Original Hot Sauce
  • 1 teaspoon garlic powder
  • 24 chicken drummettes
  • 2 tablespoons butter or margarine
  • 1 cup Original Bisquick™ mix
  • 1/4 teaspoon Cayenne Pepper
  • Ranch dressing
Directions:
  1. Stir together Hank Sauce Herb Infused Original Hot Sauce and garlic powder until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
  2. Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
  3. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with Ranch dressing.

Sontava Habañero Hot Cheese Steak Casserole

Store Peppers - Friday, February 16, 2018

What You'll Need:
  • 1 (8-ounce) package wide egg noodles, cooked according to package directions
  • 1 tablespoon vegetable oil
  • 2 red bell peppers, seeded and cut into 1/4-inch slices
  • 1 onion, cut in half and sliced thin
  • 1 pound thin boneless beef sirloin steak, thinly sliced
  • 2 teaspoons Sontava Habañero Hot Hot Sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) jar cheese sauce
Directions
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place cooked noodles in baking dish; set aside.
  2. In a large skillet, heat oil over medium heat; cook red peppers and onion 4 to 5 minutes, or until fork-tender. Add beef, Sontava Habañero Hot Hot Sauce, salt, and pepper to skillet and cook 3 to 4 minutes, or until beef is brown, stirring occasionally. Drain liquid.
  3. In a microwaveable bowl, melt cheese sauce in microwave 1 minute.
  4. Spoon half of cheese sauce over noodles. Top with beef mixture, then pour remaining cheese sauce over top; cover with aluminum foil.
  5. Bake 25 to 30 minutes, or until heated through

America Sauce Let’s Get Patriotic Olympic Ring Pizza

Store Peppers - Thursday, February 15, 2018

INGREDIENTS
  • 2-1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons vegetable oil
  • 1 can (15 ounces) pizza sauce
  • 2 teaspoons America Sauce Let's Get Patriotic Hot Sauce
  • 4 cups (16 ounces) shredded mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni
DIRECTIONS
In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes. Roll the dough into a 16-in. x 11-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Press dough 1/2 in. up the sides of pan. Spread with pizza sauce, America Sauce Let's Get Patriotic Hot Sauce and sprinkle with cheese. Arrange pepperoni on top in five interlocking circles. Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.Yield: 10-12 servings.

Valentine's Day Texas Rib Rangers Rosemary And Herb Roasted Lobster and Steak

Store Peppers - Wednesday, February 14, 2018

INGREDIENTS
  • 4 Tbsp unsalted butter, softened
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 Tbsp finely chopped fresh chives
  • 2 Tbsp Texas Rib Rangers Rosemary and Herb Seasoning
  • 1½ tsp finely chopped fresh oregano
  • 1 Tbsp lemon juice
  • ¾ tsp fine sea salt, divided
  • 2 (4- to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears
  • 2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks
  • ½ tsp ground black pepper
  • ½ Tbsp extra-virgin olive oil
  • 1 lemon, cut into wedges for serving
DIRECTIONS
  1. Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, Texas Rib Rangers Rosemary and Herb Seasoning , oregano, lemon juice and ¼ tsp of the salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
  2. Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
  3. Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.



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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