1200 Zesty Recipes

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

Potty Mouth Wet Burritos Recipe

Sprout Developer - Friday, January 16, 2015

Ingredients:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (4.5 ounce) can diced green chile peppers
  • 1 (16 ounce) can refried beans
  • 1 (15 ounce) can chili without beans
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10 ounce) can enchilada sauce
  • 2 tablespoons Potty Mouth Hot Sauce
  • 6 (12 inch) flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup chopped green onions

Directions

  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  2. In a saucepan, combine the chili without beans, tomato soup, Potty Mouth Hot Sauce and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
By Chris

Mad Dog Bacon Wrapped Teriyaki Shrimp Recipe

Sprout Developer - Thursday, January 15, 2015

Ingredients:

  • 24 jumbo shrimp, peeled and deveined
  • 24 jumbo shrimp, peeled and deveined
  • 1 1/2 cups bottled teriyaki sauce
  • 2 tablespoons Mad Dog Teriyaki Hot Sauce
  • 1 pound bacon strips, cut in half
  • 1 (8 ounce) can whole water chestnuts, drained
  • 24 wooden toothpicks

Directions:

  1. In a glass bowl, toss shrimp with teriyaki sauce & Mad Dog Teriyaki Hot Sauce. Cover with plastic wrap and let marinate in the refrigerator for one hour.
  2. Adjust oven rack to the middle setting and set oven to preheat.
  3. Remove shrimp from marinade and place each on a half strip of bacon with a water chestnut. Roll and secure with a toothpick, then place onto a broiler pan approximately 1/2 inch apart from each other. Discard remaining marinade.
  4. Broil ramakis for 5 minutes on each side, or until the shrimp is pink and the bacon is cooked (keep the oven door ajar and watch carefully). Drain on paper towels and serve immediately.
By Chris

Green Bandit Pesto Chicken Florentine

Sprout Developer - Monday, January 12, 2015

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves – cut into strips
  • 2 cups fresh spinach leaves
  • 2 teaspoons Green Bandit Cilantro Hot Sauce 
  • 1 (4.5 ounce) package dry Alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated Romano cheese

Directions

  1. Heat oil in a large skillet over medium high heat. Add garlic Green Bandit Cilantro Hot Sauce , saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
By Chris

It’s Hot Chili Dip Recipe

Sprout Developer - Saturday, January 10, 2015

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can chili without beans
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 2 tablespoons It’s Hot In Rehoboth Beach Hot Sauce

Directions:

  1. In a medium, microwave safe bowl, mix cream cheese, chili without beans diced tomatoes with green chile peppers & It’s Hot In Rehoboth Beach Hot Sauce .
  2. Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Chris



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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."

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"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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