1200 Zesty Recipes

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

Spicy Chicken Potstickers

Web Peppers - Thursday, October 18, 2018

Ingredients
1 pound ground chicken
1/2 cup shredded cabbage
1 carrot, peeled and shredded
2 cloves garlic, pressed
green onions, thinly sliced
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1/4 teaspoon ground white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Directions:
Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside
In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, Sontava Habenero XX Hot Sauce, ginger, sesame oil and white pepper
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side
Serve immediately, including Habenero XX as spicy dipping sauce
 

 

 

Spicy Bacon Wrapped Water Chestnuts

Web Peppers - Wednesday, October 17, 2018

Ingredients

  • 2 (8-ounce) cans whole water chestnuts, drained
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 pound bacon, cut into thirds
  • 1/3 cup mayo
  • Porcus Original Gourmet Bacon Hot Sauce
  • 1/8 teaspoon cayenne pepper
  • toothpicks
Instructions
Whisk soy sauce and brown sugar in a medium bowl. Add water chestnuts and marinate for 1 hour.
Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray.
Discard the marinade and wrap a piece of bacon around each water chestnut. Secure with a toothpick.
Place on baking sheet and bake for 20 minutes.
Remove baking sheet from oven. Turn oven to broil. Brush the tops of each bacon wrapped water chestnut with Porcus Bacon Hot Sauce. Broil for a few minutes, until browned and crispy.
To make sauce, stir together mayonnaise, 1/4 cup Porcus Bacon Hot Sauce, and cayenne pepper in a small bowl.

Bravado Serrano & Basil Pizza Skulls

Store Peppers - Sunday, October 14, 2018

INGREDIENTS:

  • 1 (13.8-oz) can refrigerated pizza dough
  • 3 Tbsp pizza sauce
  • 3 Tbsp Bravado Spice Co. Serrano & Basil Hot Sauce
  • 1-1/2 cups shredded mozzarella cheese
  • 1/4 cup cooked and crumbled Italian sausage
  • 24 slices pepperoni, chopped

INSTRUCTIONS:

  1. Preheat oven to 375ºF. Spray SKULL PAN with cooking spray and set aside.
  2. Unroll pizza dough and press into a 15x10-inch rectangle. Cut into 6 strips. Drape each strip into skull cavity.
  3. Sprinkle with a little cheese, top with 1/2 Tablespoon of pizza sauce, 1/2 Tablespoon of Bravado Spice Co. Serrano & Basil Hot Sauce, 4 pepperoni slices and some sausage. Top with remaining cheese. Fold dough over and press seams to seal.
  4. Bake for 18 to 20 minutes, or until golden brown.
  5. *Can freeze baked skulls for later.*

 

 

Terrapin Ridge Bacon Aioli Loaded Baked Potato Dip

Christina Toomey - Friday, October 05, 2018

Ingredients

  • 3 pounds bacon, cut into 1/2-inch pieces
  • 3 cups sour cream
  • 2 cups Terrapin Ridge Bacon Aioli
  • 1/2 pound shredded extra-sharp Cheddar cheese
  • 1 cup chopped green onion
  • 1 pinch cayenne pepper
  • freshly ground black pepper to taste
  • 1/4 cup Sour Cream
  • 1 1/2 cups chopped green onion, green parts only, or more as needed

Directions

  1. Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into a colander set over a bowl to drain and cool to room temperature; finely chop cooled bacon.
  2. Stir 3 cups sour cream 2 cups Terrapin Ridge Bacon Aioli,Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
  3. Spread sour cream mixture into a football shape in the center of a serving platter. Spread bacon over the top to resemble the outside of a football.
  4. Place 1/4 cup Sour Cream, in a piping bag; pipe 1 line on each end of the "football" and 1 set of "laces" down the center of the "football". Spread 1 1/2 cups chopped green onion around the "football" to resemble "grass".



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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