1200 Zesty Recipes

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

Spooky Sriracha Gourmet Bloody Mary Steak

Christina Toomey - Saturday, September 29, 2018


  • 4 (6 ounce) boneless beef sirloin steaks, room temperature
  • 2 tablespoons olive oil
  • 4 teaspoons cracked black pepper
  • 2 teaspoons celery seed
  • 1 1/2 cups Spooky Sriracha Gourmet Bloody Mary Mix
  • 1 tablespoon orange juice concentrate
  • 2 fluid ounces vodka
  • 16 pitted green olives
  • 3 tablespoons cold unsalted butter
  • 2 teaspoons chopped garlic


  1. Preheat a grill to medium heat.
  2. Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed. Cook steaks to desired doneness on the preheated grill. When done, allow steaks to rest on a plate while continuing with the recipe.
  3. Bring the Spooky Sriracha Gourmet Bloody Mary mix, orange juice concentrate, and vodka to a boil over high heat; then reduce heat to medium, and simmer for 5 minutes. While sauce is cooking, puree the olives, butter, and garlic in a small food processor until almost smooth.
  4. To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce. Add a dollop of olive butter, and spoon a little more sauce overtop.

Texas Rib Ranger Rosemary and Herb Maple -Brined Pork Loin

Christina Toomey - Friday, September 28, 2018


  • 1 quart cold water
  • 1/4 cup salt
  • 1/3 cup maple syrup
  • 3 cloves garlic, crushed
  • 3 tablespoons chopped fresh ginger
  • 2 teaspoons Texas Rib Ranger Rosemary and Herb Seasoning
  • 1 tablespoon cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 (2 1/2 pound) boneless pork loin roast
  • salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard


  1. Mix water, salt, 1/3 cup maple syrup, garlic, ginger, Texas Rib Ranger Rosemary and Herb Seasoning, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
  2. Remove pork from brine, pat dry, and season all sides with salt and black pepper.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
  5. Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
  6. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
  7. Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Melinda’a Chipotle Ketchup Homemade Sloppy Joe’s

Christina Toomey - Thursday, September 27, 2018


  • 1 1/2 pounds extra lean ground beef
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, diced
  • 1 cup water
  • 3/4 cup Melinda’s Chipotle Ketchup
  • 1 dash Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • cayenne pepper to taste (optional)


  1. Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
  2. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
  3. Mix in Melinda’s Chipotle Ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
  4. Season with salt , black pepper, and cayenne pepper to taste

Heartbreaking Dawns Classic Gold Habañero Chicken and Dirty Rice Casserole

Store Peppers - Wednesday, September 26, 2018

4 teaspoons vegetable oil
1 medium green bell pepper, chopped (about 1 cup)
1 cup chopped onions
1 stalk celery, chopped (about 1/2 cup)
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 oz fully cooked andouille sausage links, sliced
1 ½ cups uncooked Minute™ instant white rice
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 ½ cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
4 boneless skinless chicken breasts (5 oz each)
2 tablespoons chopped fresh parsley
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, 2 teaspoons Heartbreaking Dawns Classic Gold Habañero Hot Sauce, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
  • 3 Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
  • 4 Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

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