1200 Zesty Recipes

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

Fat Cat Habanero Cranberry Sauce Recipe

Sprout Developer - Monday, November 03, 2014

Ingredients:

  • 1 cup frozen or fresh cranberries
  • 3/4 cup sugar
  • 1 teaspoon orange zest
  • 1/2 cup freshly squeezed orange juice
  • pinch of salt
  • 1 – 2 tablespoons of Fat Cat Mexican Style Habañero Hot Sauce
  • 1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)

Instructions:

  1. Put all ingredients, except theFat Cat Mexican Style Habañero Hot Sauce in a pot and bring to a boil.
  2. Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has dissolved.
  3. At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican Style Habañero Hot Sauce. Test for desired heat level and adjust accordingly.
  4. Sauce will form a jelly-like consistency as it cools.
  5. Can be made 1-2 days in advance and kept in the refrigerator if need be.
  6. Enjoy!
By Chris

Caribbean Sensations Stuffed Burger Recipe

Sprout Developer - Sunday, November 02, 2014

Ingredients:

  • 2 pounds ground beef
  • 1 (10 fluid ounce) bottle steak sauce, (e.g. A-1), divided
  • 2 tablespoons Caribbean Sensation Fajita Grill Seasoning
  • 2 tablespoons dried minced onion
  • 8 slices American cheese, divided
  • 2 (4 ounce) cans chopped green chiles, drained
  • 1 (4 ounce) can sliced mushrooms, drained

Directions:

  1. In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, Caribbean Sensation Fajita Grill Seasoning, and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese, some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
  2. Preheat an outdoor grill for low heat. Lightly oil grate.
  3. Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.
By Chris

John Henry Sugar Maple Candies Walnuts Recipe

Sprout Developer - Saturday, November 01, 2014

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To the stiff egg whites add John Henry Sugar Maple Rub, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
  3. Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.

By Chris

Scary Hot Deadman Meatloaf Recipe

Sprout Developer - Friday, October 31, 2014

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 1 cup chopped celery
  • 2 eggs
  • 2 tablespoons Scary Hot Ghost Pepper Sauce
  • 2 pounds lean ground beef
  • 1 tablespoon Cajun seasoning
  • 1 cup seasoned bread crumbs
  • 1 pitted black olive, cut in half
  • 1 cup ketchup

Directions:

  1. Melt the butter in a skillet over medium heat. Cook and stir the garlic, onion, and celery in the hot butter until the onion has softened and turned translucent, about 10 minutes. Transfer the vegetables to a mixing bowl, and allow to cool to just warm.
  2. Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and spray with nonstick cooking spray.
  3. Crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. Mix in the Scary Hot Ghost Pepper Sauce. Add the ground beef, Cajun seasoning, and bread crumbs. Mix with your hands until the mixture is evenly blended. Form the meat mixture into the shape of a stick man.
  4. Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Once done, place the olive halves onto the head for eyes, and pour the ketchup onto the abdomen. Return to oven, and bake 10 more minutes. Serve with a plastic knife impaled in the abdomen for effect.
By Chris


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."

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"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."

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"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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