1200 Zesty Recipes

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

Rippin Red Hot Custom Crafted Wing Sauce Firecracker Chicken

Store Peppers - Saturday, November 24, 2018

  • For the sauce:
  • 1/2 cup Rippin Red Hot Custom Crafted Wing Sauce
  • 3/4 cup packed light brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • For the chicken:
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Kosher salt
  • Freshly ground black pepper
Make the sauce:
Place all the ingredients in a medium saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Remove from the heat. The sauce will thicken slightly as it cools. Meanwhile, arrange a rack in the center of the oven and heat to 400°F.
Make the chicken:
Pat the chicken dry with paper towels, then season all over with salt and pepper. Heat a 10-inch or larger cast iron or oven-safe skillet over medium-high heat for 5 minutes. Add the chicken skin-side down (work in batches if needed to not overcrowd the pan) and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes.
Using tongs, flip the chicken. Pour about 1/2 of the sauce evenly over the chicken. Place the skillet in the oven and roast for 5 minutes. Remove the pan from the oven and spoon the sauce from the bottom of the skillet over the chicken. Pour the remaining reserved sauce over the top. Return to the oven and roast until chicken reaches an internal temperature of 165°F, 5 to 7 minutes more. Serve the chicken with the sauce.

Born to Hula Harvest Turkey Tetrazzini Recipe

Store Peppers - Friday, November 23, 2018


  • 1 (8 ounce) package cooked egg noodles
  • 2 tablespoons butter
  • 1 (6 ounce) can sliced mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chopped cooked turkey
  • 2 teaspoons Born to Hula Harvest
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed sou, Born to Hula Harvest , and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Mountain Man Fall Pasta

Store Peppers - Wednesday, November 21, 2018

1 package of seasonal fall pasta
1 tablespoon of chipotle sauce
2 cups of roasted butternut squash
2 tablespoons of roasted pepitas
1 cup of crumbled queso fresco
Cook the pasta following the instructions in the package and add a pinch of salt.
In baking sheet add the cubed butternut squash and roast in the oven with olive oil, salt and pepper
In a sauce pan, add tomato sauce and Mountain Man Roasted Corn, Garlic, and Chipotle. Combine with the chipotle pepper. Let it warm and add to the cooked pasta, along with the roasted butternut squash and the pepitas.
Serve the pasta and add crumbled queso fresco.

Sweet Georgia Peach Turkey Pot Pie

Store Peppers - Tuesday, November 20, 2018


2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add Georgia Peach & Vidalia Onion Hot Sauce into stir. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

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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