1200 Zesty Recipes

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

Cajun Power Spicy Garlic Bacon and Cheddar Stuffed Mushrooms

Store Peppers - Thursday, November 29, 2018

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps. Chop the stems.
  4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, Cajun Power Spicy Garlic Pepper Sauce and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Visit us at www.peppers.com

Iguana Lightning Hot N Spicy Ketchup Bacon Wrapped Hamburger

Store Peppers - Friday, November 09, 2018


  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 small onion, chopped
  • 1 egg
  • 3 tablespoon Iguana Lightning Hot N Spicy Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 6 slices bacon
  • 6 hamburger buns, split


  1. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, Iguana Lightning Hot N Spicy Ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
  2. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Spicy Bacon Wrapped Water Chestnuts

Web Peppers - Wednesday, October 17, 2018


  • 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
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.

Terrapin Ridge Bacon Aioli Loaded Baked Potato Dip

Christina Toomey - Friday, October 05, 2018


  • 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


  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."

Subscribe To Our Newsletter

Signup for our newsletter to receive regular Peppers.com news, specials and promotions.