1200 Zesty Recipes

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

Tabasco Chipotle Steak & Eggs

Sprout Developer - Thursday, January 16, 2014



  1. Heat a skillet over medium-high heat until hot. Season the steak with salt, coat generously with Tabasco Brand Chipotle Pepper Sauce, and add to pan.
  2. Cook steak about 2 minutes per side for medium. Remove steak to a plate.
  3. Add eggs to the pan and cook as desired. Transfer to plate and serve immediately
By Chris

Caribbean Sensation Alligator Stroganoff

Paul Starkey - Wednesday, January 15, 2014


Roux (see below)

1/2 Cup Sour Creme

  1. In a saucepan saute the beef tips, onions, mushrooms and garlic in the butter until the beef is medium rare. Add the wine, Caribbean Sensation Hickory Barbecue Seasoning and water. Thicken with 2-3 tbsp. Roux. Stir in sour creme. Serve over buttered noodles.
  2. Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.


By admin

African Rhino Peri Peri Prawns

Sprout Developer - Tuesday, January 14, 2014


  • 18-24 large prawns (large shrimp)
  • 3/4 cup butter
  • 2 teaspoons crushed garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons African Rhino Peri-Peri Sauce Mild
  • salt
  • Milled black pepper


  1. Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
  2. Heat the butter gently and add the garlic and lemon juice. Don’t let the garlic burn. Add prawns and African Rhino Peri-Peri Sauce Mild.
  3. Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.
By Chris

You Can’t Handle This Chewy Brownie

Sprout Developer - Monday, January 13, 2014


  • 2 cups white sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts(optional)
  • 1/4 cup confectioners’ sugar
  • 4 teaspoons water
  • 1 teaspoon You Can’t Handle This Hot Sauce


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
  2. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, You Can’t Handle This Hot Sauce and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
  4. Combine confectioner’s sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
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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