1200 Zesty Recipes

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

Grandma Hearn’s Mango Bruschetta Recipe

Sprout Developer - Thursday, March 12, 2015

Ingredients:

Directions:

  1. Preheat the broiler.
  2. Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.
  3. In a medium bowl, mix mango, Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce and fresh basil.
  4. Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
  5. Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

By Chris

Venom Honey Balsamic Chicken Recipe

Sprout Developer - Tuesday, March 10, 2015

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 tablespoons Venom Xtreme Hot Sauce 
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 pounds bone-in chicken thighs, or more to taste
  • salt and pepper to taste

Directions:

  1. Beat balsamic vinegar, olive oil, honey, Venom Xtreme Hot Sauce , thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  2. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Pour chicken and marinade into a baking dish.
  5. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chris

Bad Byron’s Sherry Braised Short Ribs Recipe

Sprout Developer - Sunday, March 08, 2015

 

Ingredients:

  • 4 slices bacon, cut into 1/2-inch pieces
  • 3 1/2 pounds beef short ribs
  • Bad Byron’s Butt Rub Barbecue Seasoning
  • to taste
  • 6 sprigs fresh thyme, leaves stripped
  • 1 bay leaf
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry sherry
  • 1 quart beef broth

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
  3. Generously season short ribs with Bad Byron’s Butt Rub Barbecue Seasoning.
  4. Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
  5. Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  6. Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
  7. Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
  8. Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
  9. Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
By Chris

Bacon Wrapped Jalapeño Popper Boneless Wings Recipe

Sprout Developer - Saturday, March 07, 2015

Ingredients:

  • 4 fresh Jalapeño peppers, quartered and seeded
  • 2 skinless, boneless chicken breast halves – pounded to about 3/4-inch thickness and cut into 8 strips each
  • 2 slices pepperjack cheese, each sliced into 8 strips
  • 8 slices bacon, cut in half
  • toothpicks
  • 1 cup Bacon Hot Sauce
  • 1 cup ranch salad dressing

Directions:

  1. Preheat the oven broiler.
  2. Place quartered Jalapeños on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
  3. Stuff each Jalapeño quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
  4. Broil wrapped Jalapeños until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with Bacon Hot Sauce and ranch dressing for dipping.
 
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."

"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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