1200 Zesty Recipes

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

Puckerbutt Pork, Peppers & Pasta Recipe

Store Peppers - Sunday, August 05, 2018


  • 2 tbsp butter
  • 2 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 1 lb pork tenderloin, cut into 1 inch pieces
  • 2 tbsp all-purpose flour
  • salt and pepper, to taste
  • 9 oz penne pasta, cooked
  • 1 can (14 oz) tomato sauce
  • 2 tablespoons Puckerbutt Smokin' Racha Hot Sauce
  1. In a large skillet, melt butter and add garlic & red bell pepper and cook over medium heat until pepper is softened; set aside.
  2. In a paper or plastic bag, add flour, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork, remaining flour mixture, and to the skillet and cook until pork is browned on all sides.
  3. Add pasta, tomato sauce & Puckerbutt Smokin' Racha Hot Sauce. Bring the mixture to a boil, stirring constantly. Reduce heat and allow to simmer, covered, for 5 minutes.

Slap Ya Mama Seafood Boil Recipe

Store Peppers - Saturday, August 04, 2018


  • 1-½ cup Slap Ya Mama Seafood Boil
  • 4 pounds small Red Potatoes, Scrubbed And Left Whole
  • 3 packages (16 0z. Package) Cooked Kielbasa Sausage, Cut Into 1 1/2 Inch Pieces
  • 10 ears Fresh Corn, Husks And Silks Removed (halved)
  • 4 pounds Snow Crab Legs, Broken Into Pieces
  • 4 pounds Fresh Shrimp, Peeled And Deveined
  1. Heat a very large pot of water over an outdoor cooker, or medium-high heat indoors.
  2. Add Slap Ya Mama Seafood Boil to taste, and bring to a boil. Add the potatoes and sausage, and simmer for about 10 minutes. Add the corn cook for another 5 minutes. Add the crabs & shrimp, bring back to a boil and cook for 8 minutes.
  3. Try not to boil too hard or your potatoes will fall apart. Turn off the heat and let it sit for a 5 minutes. Drain off the water or scoop everything out with a large paddle-type ladle and pour the contents out onto your newspaper-covered table and dig in!

Eagle Wingz Pineapple Teriyaki Grilled Chicken Sliders

Christina Toomey - Friday, August 03, 2018


  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tablespoon cider vinegar
  • salt and black pepper to taste
  • 3 skinless, boneless chicken breast halves - cut in half
  • 6 pineapple rings
  • 2 tablespoons Eagle Wingz Pineapple Teriyaki sauce
  • 6 slices red onion
  • 6 Hawaiian bread rolls - split and toasted
  • 6 lettuce leaves - rinsed and dried


  1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
  4. Spread 1 teaspoon Eagle Wingz Pineapple Teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls

J&D’S Bacon Wrapped Stuffed Steak Recipe

Christina Toomey - Thursday, August 02, 2018


  • 1 pound Steak ; (Your Choice)
  • 2 tablespoons Bacon Salt Hickory
  • 1/4 pound Cheese ; (Your Choice)
  • 1 Can Shitake Mushrooms ; Drianed
  • 6 Slices Bacon ; Uncooked
  • Toothpicks
  1. Butterfly Steak flat. (I butterflied mine) Season with Bacon Salt Hickory , Lay 1-2 layers of Cheese onto the Steak, pile the mushrooms on top of the Cheese.
  2. Fold the Steak up like a roast and pin the two sides together with toothpicks.
  3. Wrap 3 slices of Bacon around the Steak and pin them to the Steak with toothpicks.
  4. Set oven to 400 Degrees and bake the Steak for 45 minutes to 1 hour. Take all the toothpicks out of the Steak & Enjoy!

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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