1200 Zesty Recipes

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

Dave’s Gourmet Hurtin’ Habañero & Honey Cheddar & Bacon Loaf

Store Peppers - Tuesday, December 05, 2017

  • 1 16 ounce loaf baguette-style French bread or French loaf
  • 1/28 ounce package shredded sharp cheddar cheese (1 cup)
  • 1/2 cup buttersoftened
  • 1/3 cup cooked bacon pieces
  • 2 medium green onions, sliced (1/4 cup)
  • 2 teaspoons Dave's Gourmet Hurtin' Habañero & Honey Mustard
  • 1 teaspoon lemon juice
  1. Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.
  2. In a small bowl, stir together cheese, butter, bacon, green onions,Dave's Gourmet Hurtin' Habañero & Honey Mustard , and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.
  3. Bake for 15 to 20 minutes or until bread is heated through and cheese is melted.
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WUJU Bacon, Shrimp & Grits

Christina Toomey - Saturday, November 25, 2017


  • 6 strips bacon, sliced
  • 1 small onion, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 (5 ounce) bottle WUJU Extra Hot Hot Sauce, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup corn grits
  • 4 tablespoons butter
  • ½ cup cream
  • 1 cup cheddar cheese
  • ½ cup chopped scallions
  • Salt and pepper to taste
  1. Heat a sauté pan over medium low heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is crisp. Remove the bacon from the pan and hold.
  2. Add the onions to the pan with the bacon fat and sauté until they are translucent. Add the tomatoes and ¼ cup of WUJU Hot Sauce to the pan and bring to a simmer. Cook the tomatoes for about 10 minutes. Next, add the shrimp to the tomato sauce, and cook for about 10 minutes, or until the shrimp turn pink. Finally, add the bacon back to the pan, season with salt and pepper and hold until ready to serve.
  3. In a large saucepot, bring four cups of water to a boil. Season with water with a teaspoon of salt and slowly pour in the grits, whisking as they are being added. Simmer the grits for about 15 minutes, stirring occasionally. Once the grits soft and the water is absorbed, add the butter, cream and cheese to the pot. Season with salt, pepper and WUJU to taste and stir to combine.
  4. To plate each dish, place a portion of the grits into a shallow bowl, top with the tomato sauce and a portion of the shrimp. Garnish with scallions and serve.
Recipe courtesy of WujuHotSauce.com

Bob’s Best Explore Bacon Wrapped Venison Recipe

Christina Toomey - Monday, November 20, 2017


  • 1/2 pound venison tenderloin
  • 3 tablespoons zesty Italian dressing
  • 12 slices bacon
  • 1/4 cup cream cheese
  • 12 slices pickled jalapeno peppers
  • 1 1/2 teaspoon Bob’s Best Quality BBQ Explorer Rub
  1. Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  2. Preheat a grill for medium heat.
  3. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of Bob’s Best Quality BBQ Explorer Rub.
  4. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crispy.

Terrapin Ridge Bacon Aioli Roasted Turkey Recipe

Store Peppers - Sunday, November 12, 2017


  • 12-14 lb. whole turkey, thawed
  • 5-6 fresh thyme stems
  • 2-3 springs of rosemary
  • 1 (9 ounce) bottle of Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce
  • 1-2 tablespoons coarse salt
  • 1-2 tablespoons pepper
  • 3 stalks celery, rough chopped
  • 1 large onion, rough chopped
  • 1/2 cup (1 stick) butter, salted
  1. Preheat oven to 450-degrees F.
  2. Lay turkey in a roasting pan.
  3. Remove leaves from herbs stems. Add thyme & rosemary to Terrapin Ridge Farms Bacon Aioli Squeeze Garnishing Sauce; combine well. Rub Bacon Aioli/herb mixture all over outside and interior of bird.
  4. Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
  5. Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1 1/2-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
  6. Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
  7. Remember to reserve turkey drippings and juices for gravy.

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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